Ingredients
8
8 servings
- •15 oz canned pumpkin puree
- •1 teaspoon ground cinnamon
- •½ teaspoon nutmeg
- •½ teaspoon ground cloves
- •½ teaspoon ground ginger
- •½ teaspoon salt
- •2 large eggs
- •½ cup maple syrup
- •1 cup heavy cream
- •1 teaspoon vanilla
- •1 prepared pie crust
- •1 ½ cups pecans
- •¼ cup maple syrup, plus 1 tablespoon
- •½ teaspoon salt
Instructions
- Preheat the oven to 425˚F (220˚C).
- In a large bowl, stir together the the pumpkin puree, cinnamon, nutmeg, cloves, ginger, and salt.
- Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
- Place the pie crust in a 9-inch (23 cm) pie pan and crimp the edges.
- Carefully pour the filling into the pie crust.
- Bake for 15 minutes. Reduce the oven temperature to 350˚F (180˚C) and bake for 40 minutes more, until set. Remove from the oven and let cool.
- Meanwhile, make the crumble: In a medium bowl, combine the pecans, ¼ cup maple syrup, and the salt. Stir until well combined.
- Spread the pecans on a parchment-lined baking sheet and bake for 10-12 minutes. Remove from the oven and let cool.
- Transfer the caramelized pecans to a zip-top bag and crush with a rolling pin. Transfer the crushed pecans to a bowl and toss with the remaining tablespoon of maple syrup.
- Top the cooled pie with the pecan crumble.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 313
- Carbohydrate: 32g
- Fat: 20g
- Fiber: 4g
- Protein: 4g
- Sugar: 17g
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