Pecan Pumpkin Pie

Name: Pecan Pumpkin Pie
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; 2 large eggs, lightly beaten; 1 cup chopped pecans; 1/2 cup sugar; 1/2 cup maple syrup; Whipped topping, optional

13 ingredients

4 steps

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
2 large eggs, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
Whipped topping, optional

Directions

1

Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
2

For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
3

Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
4

Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired.