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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. Ingredients:
pastry for single-crust pie (9 inches) |
2 eggs |
1 can (15 ounces) solid-pack pumpkin |
1/2 cup maple syrup |
1/4 cup sugar |
1/4 cup heavy whipping cream |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
topping: |
2 eggs, lightly beaten |
1 cup chopped pecans |
1/2 cup sugar |
1/2 cup maple syrup |
whipped topping, optional |
Directions:
1. Line a 9-in. 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.
2. For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
3. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
4. Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired. Yield: 8 servings.
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