Maple pecan pumpkin pie has a bottom layer of pumpkin pie and a top layer of pecan pie. Both of the layers get extra sweetness from maple syrup.
Pumpkin pie and pecan pie are two of the most common desserts served during the holidays. Could you imagine if you combined the two? You would end up with one awesome pie. That’s exactly what this maple pecan pumpkin pie is. Awesome!
It’s got a traditional pie crust, a bottom layer of pumpkin pie, and a top layer of pecan pie. Both of the layers get extra sweetness from maple syrup. The maple flavor goes great with both the pumpkin and the pecan layers. It really ties it all together nicely.
Another nice thing about this pie is, you don’t need a mixer. Both of the pie layers are mixed by hand, making this a quick and easy pie to prepare. However, this depends on the type of pie crust you use.
This recipe is part of The Complete Holiday Menu. Check out the full menu here.
Maple Pecan Pumpkin Pie Recipe
- 9 inch single crust pie crust, uncooked
For the Pumpkin Layer
- 1 cup pumpkin puree
- 1 large egg
- 3 tbsp. maple syrup
- 3 tbsp. heavy whipping cream
- 2 tbsp. granulated sugar
- 1 tsp. ground cinnamon
- ¼ tsp. salt
For the Pecan Layer
- 2 large eggs
- 1/3 cup granulated sugar
- ¼ cup maple syrup
- 1 1/4 cups chopped pecans
- Preheat oven to 375 degrees F.
- Press the pie crust into a 9 inch standard pie plate (not a deep dish pie plate). Trim and flute the edges of the crust.
- In a large bowl, add all of the pumpkin pie layer ingredients. Whisk until smooth. Pour the pumpkin mixture into the pie crust. Spread out into a smooth even layer.
- In a large bowl, add 2 eggs, 1/3 cup sugar, and ¼ cup maple syrup. Whisk until smooth. Add the pecans. Stir to combine. Spoon the pecan mixture on top of the pumpkin layer.
- Place the pie on the middle oven rack. Bake for 55-60 minutes. Half way through the cooking time, loosely shield the pie crust with aluminum foil to prevent over browning.
- Cool on a wire rack for at least 1 hour. Store in the refrigerator.