Pecan Pumpkin Pie

By á-47

Ingredients

• Pastry for a single crust pie (9 inch)
• 2 eggs
• 1 can (15 oz) solid pack pumpkin
• 1/2 cup maple syrup
• 1/4 cup sugar
• 1/4 cup heavy whipping cream
• 1 tea. cinnamon
• 1/2 tea. nutmeg
• TOPPING
• 2 eggs, lightly beaten
• 1 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup maple syrup
• Additional whipped cream, optional

Preparation

Step 1

Line a 9" pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.

For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.

Bake at 425 degrees for 15 minutes. reduce the heat to 350. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.

Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping if desired.