Maple Pecan Pumpkin Pie
Indulge in the warm, autumnal flavors of this Maple Pecan Pumpkin Pie, a decadent twist on the classic fall dessert. Perfect for Thanksgiving or any cozy gathering, this pie features a velvety pumpkin filling sweetened with pure maple syrup and brown sugar, complemented by a blend of aromatic spices like cinnamon, ginger, and nutmeg. Topped with a buttery, golden layer of chopped pecans, this dessert delivers the perfect balance of creamy, nutty, and crunchy textures. With a flaky pie crust as its base, this treat is not only easy to prepare but also a stunning centerpiece for your holiday table. Serve it with a dollop of whipped cream or an extra drizzle of maple syrup for an irresistible finish that will delight every guest.
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Recipe Information
Ingredients
- 1 Pie crust (store-bought or homemade)
- 1.5 cups Pumpkin puree
- 0.75 cups Heavy cream
- 0.5 cups Maple syrup
- 0.5 cups Brown sugar
- 3 Large eggs
- 1 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.75 cups Pecans (chopped)
- 2 tablespoons Butter (melted)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie pan. Trim any excess dough and crimp the edges as desired. Place the crust in the freezer for 10 minutes to firm up.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, maple syrup, brown sugar, eggs, and vanilla extract until smooth.
Add the ground cinnamon, ground ginger, ground nutmeg, and salt to the pumpkin mixture. Mix until all the spices are evenly incorporated.
Pour the pumpkin filling into the chilled pie crust and smooth the top with a spatula.
In a separate small bowl, mix the chopped pecans and melted butter. Sprinkle this mixture evenly over the top of the pumpkin filling.
Place the pie on the center rack of the preheated oven and bake for 50 to 60 minutes, or until the filling is set and a toothpick inserted into the center comes out mostly clean.
If the edges of the crust begin to brown too quickly, cover them with foil or a pie shield halfway through baking.
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
Serve the pie at room temperature or chilled, optionally topped with whipped cream or a drizzle of maple syrup for garnish.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 192.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1430 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
