Pumpkin Pie With Maple Cream and Sugared Pecans

Name: Pumpkin Pie With Maple Cream and Sugared Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie shell; 2 cups canned pumpkin; ⅔ cup firmly packed light brown sugar; ¼ cup granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon salt; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 1 ½ teaspoons grated orange rind; 1 ½ cups half-and-half; 3 large eggs, beaten; 2 tablespoons granulated sugar; ½ cup chopped pecans; 1 cup whipping cream; ¼ cup powdered sugar; ¼ cup maple syrup

Servings: persons

1 pie shell
2 cups canned pumpkin
⅔ cup firmly packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 ½ teaspoons grated orange rind
1 ½ cups half-and-half
3 large eggs, beaten
2 tablespoons granulated sugar
½ cup chopped pecans
1 cup whipping cream
¼ cup powdered sugar
¼ cup maple syrup

1
Bake pie crust at 450F for 8 minutes.
2
Remove pastry crust to a wire rack to cool; reduce oven temperature to 375F.
3
Whisk together pumpkin and next 10 ingredients in a large bowl until combined.
4
Pour filling into crust.
5
Bake at 375F for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes.
6
Cool on a wire rack.
7
Cover and refrigerate overnight.
8
Combine 2 tablespoons granulated sugar and pecans in a small skillet.
9
Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted.
10
Spoon onto wax paper to cool.
11
Crumble sugared pecans into pieces.
12
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form.
13
Slowly fold maple syrup into whipped cream.
14
Cover and chill 1 hour.
15
To serve, spoon maple cream onto each serving.
16
Sprinkle sugared pecans over cream.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pie shell, 2 cups canned pumpkin, ⅔ cup firmly packed light brown sugar, ¼ cup granulated sugar, and more.

Yes, Pumpkin Pie With Maple Cream and Sugared Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!