Wednesday, November 12, 2014

Maple Pecan Pumpkin Pie

~Day Five of Pumpkin Week~

Looking for a new pumpkin pie recipe for Thanksgiving?  This maple pecan pumpkin pie is easy and delicious.

Your favorite pie crust recipe* single crust

2  cups  fresh pumpkin puree
            or 1 16 ounce can pumpkin
1/4  cup  sugar
2  eggs, lightly beaten
1  cup  whipping cream
1/2  cup  pure maple syrup
1  tsp  cinnamon
1/2  tsp  nutmeg
1/4  tsp  ground ginger
1/4  tsp  ground cloves

1/2  cup  pecan halves
2  Tbsp  pure maple syrup

1/2  cup  whipping cream
1  Tbsp  pure maple syrup

Heat oven to 375*.  Line 9" pie plate with pie crust.  Set aside.
In large bowl combine pumpkin puree, sugar and eggs.  Add remaining pie ingredients, except for toppings.  Pour into prepared pie shell.  Cover edges of crust with strip of aluminum foil.  Bake for 40 minutes.  Remove aluminum foil.  Bake additional 15 to 25 minutes, or until knife or toothpick inserted into center comes out clean.
Arrange pecan halves on top of pie; drizzle 2 Tbsp maple syrup over pecans.
In chilled small mixer bowl, beat whipping cream at high speed, scraping bowl often, until stiff peaks form.  Gradually add 1 Tbsp maple syrup; continue beating until stiff peaks form (1-2 minutes).
Serve pie with whipped cream.
Serves 8


  1. I love pumpkin pie and pecan pie, both together, yummy. diffinetly going to try this.Thanks

    1. You're welcome, Jackie. I hope you love this recipe!