Description
A delightful twist on a classic favorite, this Maple Pecan Pumpkin Pie features a rich, creamy pumpkin filling paired with crunchy pecans and a hint of maple syrup, perfect for holidays and family gatherings.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup maple syrup
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup heavy cream
- 1 cup pecans, roughly chopped (plus extra for topping)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust and chill it in the refrigerator.
- In a large mixing bowl, combine pumpkin puree, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Whisk until blended.
- Add the eggs and whisk until incorporated, then gradually add the heavy cream, whisking until smooth.
- Fold in the chopped pecans.
- Pour the filling into the chilled pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes.
- Allow the pie to cool on a wire rack for at least 2 hours.
- Top with additional pecans if desired, slice, and serve.
Notes
- For a dairy-free version, use coconut cream instead of heavy cream.
- Brown sugar can be swapped for coconut sugar for a healthier option.
- For nut-free, omit pecans or replace with sunflower seeds.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Maple Pecan Pumpkin Pie, Pumpkin Pie Recipe, Thanksgiving Dessert