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Pecan Pumpkin Pie

Total Time

Prep: 10 min. Bake: 55 min. + chilling

Makes

8 servings

A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. —Deborah Whitley, Nashville, Tennessee
Pecan Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 2 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 2 large eggs, room temperature, lightly beaten
  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • Whipped topping, optional

Directions

  1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust.
  2. For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top.
  3. Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 481 calories, 23g fat (6g saturated fat), 121mg cholesterol, 144mg sodium, 65g carbohydrate (46g sugars, 4g fiber), 7g protein.

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