Pecan Pumpkin Pie
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. —Deborah Whitley, Nashville, Tennessee
Ingredients
- Pastry for single-crust pie (9 inches)
- 2 large eggs
- 1 can (15 ounces) solid-pack 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, lightly beaten
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup maple syrup
- Whipped topping, optional
Reviews
Ok, so far, WAY too much liquid, even with a 9 inch deep dish pie crust. This is my first time making this. Depending on the crowd's reaction (keep or nix), I have to cut WAY back on the liquid in the topping!!!!
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Cut down on the sugar or use Stevia, if you want!
My favorite pie! Made my first the year I got my first deep dish 10" pie plates. They needed two recipes to fill pumpkin and pecan but a lot was left over from each doubled recipe. Not having time or pans to fit all of what was left except another 10" deep dish, I poured the pumpkin in, but not near enough to fill so my brain said...humm...pumpkin and pecan, and poured pecan in too. Fantastic! Family loves it to this day...about forty or fifty years now.
This was pretty easy to make and everyone enjoyed it. I will make it again next year.
After reading the comments about the strong taste of the maple syrup, I halfed it in both the filling and the topping. I also did half the sugar in the topping and it was still plenty sweet. It was a huge hit!
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This was very good, but when I added the pecans before baking, most of them sank into the pumpkin mixture toward the middle. That part of the pie never really set. Any suggestions?