Pumpkin Maple Pecan Pie

For me, pumpkin pie is a once-a-year kind of treat. I love celebrating Thanksgiving, and topping it off with the most delicious desserts is my favorite part. This Pumpkin Maple Pecan Pie is one dessert that I always make. It has a flaky, buttery crust filled with a maple-sweetened pumpkin custard and is topped with nutty pecans. It’s so delicious, and the perfect way to end any celebration! Whether you eat pumpkin pie once a year or enjoy it all year round, be sure to try out this recipe!

How to Make Pumpkin Maple Pecan Pie

Pie Crust

The crust for this Pumpkin Maple Pecan Pie is a half-batch of my Flaky Pie Crust. It’s an all-butter, super flaky pie crust that is so easy to make, either by hand or in a food processor. To make pie crust, first combine the flour, sugar, and salt in a large mixing bowl or food processor. Add the cold, cubed butter and pulse, if using a food processor. If using your hands or a pastry blender, rub or cut the butter into the flour mixture until the the butter is in tiny pieces and the mixture feels like coarse sand. If you’re using your hands, try to go quickly and not overwork the butter, as it is important that it stays cold and does not melt. Next, drizzle in the cold water and mix or until the dough forms into a ball. If needed, you can add an extra tbsp of water, but try to use as little as possible. Once the dough forms a ball, wrap it tightly in plastic wrap and refrigerate it for 2 hours.

When you are ready to make the filling, roll out the pie crust on a lightly floured surface and use it to line a 9-inch pie pan. For a more even bake, blind bake the pie crust before adding the filling. To blind bake the crust, cover the pie crust with parchment paper and fill the pie tin with pie weights or dried beans. Bake the crust at 350°F for 15 minutes, or until the edges are lightly golden brown. While the pie crust bakes, make the filling.

Pumpkin Maple Pie Filling

The Pumpkin Maple filling for this pie is so easy to make. Simply whisk all of the ingredients together to form a cohesive mixture, pour into a pie tin, and bake! I like to start by whisking the maple syrup and brown sugar into the pumpkin pureé. Next, whisk in the eggs, vanilla extract, and spices. I used cinnamon, ginger, nutmeg, and cloves. If you have pumpkin pie spice, you can also use 2 teaspoons of it instead of measuring out all of the separate spices. Finally, whisk in the salt and heavy cream until all ingredients are well combined.

Assemble and Bake

After blind baking the pie crust, remove it from the oven and reduce the heat to 325°F. Place the pie plate onto a baking sheet to help prevent spilling, and pour the Pumpkin Maple filling into the partially baked crust. Top it with the halved pecans, placing them into the filling to form a design, if you’d like. If you don’t want to use the pecans, simply leave them off for a more traditional pumpkin pie. Carefully transfer the pie into the oven (using a baking sheet will help!) and bake at 325°F for 50 minutes to 1 hour, or until the pie has only a slight wobble in the center.

Serving and Storage

Although some pies are delicious warm, this Pumpkin Maple Pecan Pie tastes best chilled or at room temperature. Allow the pie to cool fully and set on a cooling rack before transferring it to the fridge and chilling completely. This pie will keep well covered in the refrigerator for 3-4 days. If you want to freeze it, you can wrap and freeze the entire pie (best to defrost overnight in the fridge), or wrap individual slices. Defrost fully before enjoying.

Serve each slice of pie with a dollop of whipped cream, a scoop of vanilla ice cream, or by itself. This pie is super similar to a classic pumpkin pie but has a fun pecan twist. It would be perfect for any fall celebration, like Thanksgiving or Friendsgiving. Celebrate the season with this pie!

For other Sugar Dusted Sweets pie recipes, click the images below!