Pecan Pumpkin Pie
Tags: Dessert
Yield: 8
- Pastry for single-crust pie (9 inches)
- 2 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 eggs, lightly beaten
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup maple syrup
- Whipped topping, optional
- 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.
- For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
- 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.
- Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired.
