It’s not Thanksgiving without pumpkin pie, but if you’re bored with the same old recipe off the back of the pumpkin can, we’ve found an upgrade for you! An infusion of maple syrup perfectly complements the rich flavor of pumpkin, and the sprinkle of maple pecans on top adds a sweet, nutty crunch that contrasts perfectly with the creamy filling. And if you’re looking to shake up your menu and try something new, check out the other four pie recipes linked in the video. They’ll help you take your Thanksgiving dessert game to a whole new level!
15 oz. (1 can) pumpkin puree
1 tsp. ground cinnamon
½ tsp. nutmeg
½ tsp. ground cloves
½ tsp. ground ginger
½ tsp. salt
½ c. maple syrup
1 c. heavy cream
1 tsp. vanilla
1 pie crust, prepared
For Maple Pecan Crumble:
1 ½ c. pecans
¼ c. maple syrup
½ tsp. salt
Preheat oven to 425˚F.
In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
Place the pie crust in a 9-inch pie pan and shape.
Carefully pour pie filling into pan.
Bake for 15 minutes at 425˚F.
Reduce heat to 350˚F and bake for 40 minutes.
For the crumble, combine pecans, ¼ c. maple syrup, and salt. Stir until well combined.
Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F.
Once cooled, crush the caramelized pecans in a plastic bag and pour on top of cooled pie.