Maple Pecan Pumpkin Pie Recipe
Ingredients:
- Crust
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup cold butter
- 2 to 3 tablespoons cold water
- Filling
- 1/4 cup granulated sugar
- 1 (15 ounce) can cooked pumpkin
- 2 large eggs, slightly beaten
- 1 cup whipping cream
- 1/4 cup pure maple syrup or maple-flavored syrup
- 2 teaspoons pumpkin pie spice
- Topping
- 1/2 cup pecan halves
- 3 tablespoons pure maple syrup or maple-flavored syrup
- 1/2 cup whipping cream, chilled
Directions:
- Heat oven to 375 degrees F.
- Combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
- Combine sugar, pumpkin and eggs in large bowl. Add all remaining filling ingredients; mix well. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil. Bake for 40 minutes.
- Remove aluminum foil. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean.
- Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.
- Beat whipping cream at high speed in chilled small bowl until soft peaks form. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form. Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.
- Makes 8 servings.