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Maple Pecan Pumpkin Pie

Maple Pecan Pumpkin Pie recipe image
This Maple Pecan Pumpkin Pie is the ultimate comfort dessert for fall and winter holidays. It combines the classic warmth of spiced pumpkin filling with the deep, caramel notes of pure maple syrup and toasted pecans. The custard is incredibly smooth and creamy, set in a flaky, golden-brown pastry crust. Topped with homemade maple whipped cream and crunchy pecan halves, it offers a delightful contrast of textures in every bite. Perfect for Thanksgiving dinner, Christmas brunch, or any cozy evening where you want something indulgent yet home-style. It's easier than it looks and delivers a sophisticated flavor profile that feels both nostalgic and refined.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 628.0
Dietary: Vegetarian
Description
This Maple Pecan Pumpkin Pie is the ultimate comfort dessert for fall and winter holidays. It combines the classic warmth of spiced pumpkin filling with the deep, caramel notes of pure maple syrup and toasted pecans. The custard is incredibly smooth and creamy, set in a flaky, golden-brown pastry crust. Topped with homemade maple whipped cream and crunchy pecan halves, it offers a delightful contrast of textures in every bite. Perfect for Thanksgiving dinner, Christmas brunch, or any cozy evening where you want something indulgent yet home-style. It's easier than it looks and delivers a sophisticated flavor profile that feels both nostalgic and refined.
Directions
  1. 1
    Preheat oven to 425°F (220°C).
  2. 2
    Unroll the pie crust and press it into a 9-inch pie pan, trimming any excess edges. Refrigerate while preparing the filling.
  3. 3
    In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, salt, and raisins (if using).
  4. 4
    Stir in the evaporated milk, maple syrup, and beaten eggs until the mixture is smooth and well combined.
  5. 5
    Pour the filling into the prepared pie crust.
  6. 6
    Bake for 10 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted in the center comes out clean.
  7. 7
    Remove from oven and allow the pie to cool completely to room temperature.
  8. 8
    In a chilled bowl, beat the heavy whipping cream until soft peaks form.
  9. 9
    Add the powdered sugar and maple syrup to the cream and beat until stiff peaks form.
  10. 10
    Spoon or pipe the maple whipped cream over the cooled pie filling.
  11. 11
    Garnish with pecan halves or chopped pecans before serving.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 628.0kcal
% Daily Value *
Total Fat 44.6g69%
Saturated Fat 20.3g102%
Cholesterol 275.0mg92%
Sodium 2587.5mg108%
Total Carbohydrate 45.4g16%
Dietary Fiber 1.5g6%
Sugars 43.0g
Protein 16.1g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/maple-pecan-pumpkin-pie/