Pumpkin Maple Pecan Pie
Maple-sweetened pumpkin pie topped with pecans.
Servings: 12 slices
Ingredients
Pie Crust
- 1 ¼ cups (160 g) all-purpose flour
- 1 tbsp (15 g) sugar
- ¼ tsp (~1 g) salt
- ½ cup (115 g) unsalted butter
- 3 tbsp (45 g) ice water
Pumpkin Maple Pecan Filling
- 1 cup (250 g) pumpkin pureé
- ¼ cup (60 g) brown sugar
- ¼ cup (80 g) maple syrup
- 2 eggs
- 1 tsp (4 g) vanilla extract
- 1 tsp (4 g) cinnamon
- ½ tsp (2 g) ginger
- ½ tsp (2 g) nutmeg
- ¼ tsp (~1 g) cloves
- ½ tsp (2 g) salt
- 1 cup (220 g) heavy cream
- 1 cup pecans halved
Instructions
Pie Crust
- In a large bowl, combine the flour, sugar, and salt.
- Add the cold, cubed butter. Using your hands, rub the butter into the flour until the butter pieces are small and the mixture feels like coarse sand.
- Slowly add in the ice water, mixing until a cohesive dough forms.
- Tightly wrap the dough in plastic wrap and allow it to rest in the fridge for about 2 hours.
- Roll out the dough and use it to line the pie plate.
- Line the pie with parchment paper and fill it with pie weights or dried beans. Blind bake at 350°F for 15 minutes, or until the edges are lightly golden brown. Make the filling while the pie blind bakes.
Pumpkin Maple Pecan Filling
- In a large mixing bowl, combine the pumpkin pureé, brown sugar, and maple syrup.
- Whisk in the eggs and vanilla extract.
- Add the cinnamon, ginger, nutmeg, cloves, and salt.
- Whisk in the heavy cream until all ingredients are evenly distributed.
- Pour the pumpkin mixture into the partially baked pie crust and top with pecan halves.
- Bake the pie crust at 325°F for 50 minutes to 1 hour, or until the pie has only a slight wobble in the center.
- Allow the pie to cool completely before slicing and serving. Enjoy!