Pecan and Maple Pumpkin Pie

Best of both worlds: a layer of crunchy pecans hidden beneath a smooth, maple-spiced pumpkin custard. The maple syrup adds a woodsy sweetness that complements the pumpkin perfectly.

Pecan and Maple Pumpkin Pie

Best of both worlds: a layer of crunchy pecans hidden beneath a smooth, maple-spiced pumpkin custard. The maple syrup adds a woodsy sweetness that complements the pumpkin perfectly.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 68 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Crust: 1.25 cups flour 7 tbsp butter, 1/4 cup sugar, 1 egg yolk
• Filling: 3 eggs 1/2 cup brown sugar, 4 tbsp maple syrup, 1.75 cups heavy cream, 14oz pumpkin puree
• Spice: 2 tsp cinnamon 1 tsp mixed spice
• Crunch: 2.5oz chopped pecans

Equipment

• Pie dish
• Whisk
• Bowl

Method

 

Instructions

1. Prepare pastry and blind bake for 20 mins.
2. Sprinkle chopped pecans over the bottom of the baked crust.
3. Whisk eggs, sugar, spices, maple syrup, cream, and pumpkin puree until smooth.
4. Pour the filling carefully over the pecans.
5. Bake at 350 degrees F (180 degrees C) for 45-50 mins until just set.

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