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Pecan Pumpkin Pie Recipe

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This recipe for Pecan Pumpkin Pie, by , is from CECA Member Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Ann Stroebel Ziehr, Pleasant Hill Community

Category:
Category:
 

Pie


Ingredients:  
Ingredients:  
1 pie crust (9 inch)
2 eggs
1 can (15 ounce) pumpkin, solid packed
cup maple syrup
cup sugar
cup heavy whipping cream
1 teaspoon ground cinnamon
teaspoon ground nutmeg

Directions:
Directions:
Line a 9" pie plate with pastry. Trim and flute edges. In a large bowl beat all ingredients until smooth. Pour into pastry.
 

Topping


Ingredients:  
Ingredients:  
2 eggs, lightly beaten
1 cup chopped pecans
cup sugar
cup maple syrup
whipped topping (optional)

Directions:
Directions:
Combine all ingredients except whipped topping and spoon over top.

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

Personal Notes:
Personal Notes:
Can't decide whether to serve pumpkin pie or pecan pie at Thanksgiving? With this recipe you can serve both. My son Kevin shared this recipe with me after bringing it to a family gathering several years ago where it was enjoyed by all.

 

 

 

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