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Maple Pecan Pumpkin Pie
Makes 8 servings

Prep Time: 45 min.
Baking Time: 55 min.


  • Crust Ingredients:
    • 1 - cup all-purpose flour
    • 1/8 - teaspoon salt
    • 1/3 - cup cold butter
    • 2 to 3 - Tablespoons cold water
  • Filling Ingredients
    • 1/4 cup sugar
    • 1 - can (15-ounce) pumpkin
    • 2 - eggs, slightly beaten
    • 1 - cup heavy whipping cream
    • 1/4 - cup pure maple syrup or maple-flavored syrup
    • 2 - teaspoons pumpkin pie spice
  • Topping Ingredients
    • 1/2 - cup pecan halves
    • 3 - Tablespoons pure maple syrup or maple-flavored syrup
    • 1/2 - cup heavy whipping cream


Preheat oven to 375F.

  1. In a large bowl, you want to combine flour and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  2. Mix in water until flour is just moistened.
  3. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters.
  4. Place dough into 9-inch pie pan and unfold, pressing firmly against bottom and sides.
  5. Trim crust to 1/2 inch from edge of pan and crimp or flute edge. Set aside.
  6. In a large bowl, you want to combine sugar, pumpkin and eggs.
  7. Add heavy whipping cream, maple syrup, and pumpkin pie spice. Mix well.
  8. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil.
  9. Bake for 40 minutes. Remove aluminum foil.
  10. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean.
  11. Arrange pecan halves on top of pie and drizzle or brush 1 tablespoon maple syrup over pecans.
  12. In a small bowl, you want to beat whipping cream at high speed until soft peaks form.
  13. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form.
  14. Spoon dollops of whipped cream unto pie and garnish with additional pecan halves, if desired.


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