Sunday, October 25, 2009

Pecan Pumpkin Pie


Pastry for 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 tsp. ground cinnamon
1/2 tsp. ground nutmeg


2 eggs, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup

whipped topping, optional


Line a 9-inch 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. Combine the eggs, pecans, sugar and syrup; spoon over top.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set. Cool on wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping, if desired.

Yields 8 servings

**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**

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