Maple Pecan Pumpkin Pie

A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1  single crust  pie pastry
• 16  ounces pumpkin
• 1⁄4 cup sugar
• 2  eggs, slightly beaten
• 1  cup  whipped cream
• 1⁄2 cup pure maple syrup or 1⁄2 cup maple syrup
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄2 cup pecan halves
• 2  tablespoons pure maple syrup or 2  tablespoons maple syrup
• 1⁄2 cup  whipping cream
• 1  tablespoon pure maple syrup or 1  tablespoon maple syrup

Directions

1. heat oven to 375*F.
2. line a 9" pie pan with pastry, crimp or flute crust, set aside.
3. in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
4. pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
5. remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
6. arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
7. in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
8. gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
9. serve pie with whipped cream.