Pecan Pumpkin Pie

Name: Pecan Pumpkin Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: North America
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; 1 cup chopped pecans; 1/2 cup sugar; 1/2 cup maple syrup; Whipped topping, optional

TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling YIELD: 8 servings.

A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. —Deborah Whitley, Nashville, Tennessee

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
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.

Nutrition Facts

1 piece: 524 calories, 27g fat (11g saturated fat), 132mg cholesterol, 200mg sodium, 68g carbohydrate (46g sugars, 4g fiber), 7g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.