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Pumpkin Pie With Maple Pecan Crumble

by Pierce Abernathy featured in 5 Pies For Your Holiday Season


for 8 servings

  • 15 oz
    pumpkin puree, 1 can (425 g)
  • 1 teaspoon
    ground cinnamon
  • ½ teaspoon
  • ½ teaspoon
    ground cloves
  • ½ teaspoon
    ground ginger
  • ½ teaspoon
  • 2 eggs
  • ½ cup
    maple syrup (170 g)
  • 1 cup
    heavy cream (240 mL)
  • 1 teaspoon
  • 1 pie crust, prepared

Maple Pecan Crumble

  • 1 ½ cups
    pecan (185 g)
  • ¼ cup
    maple syrup, plus 1 tablespoon (85 g)
  • ½ teaspoon
    Calories 186
    Fat 14g
    Carbs 15g
    Fiber 3g
    Sugar 12g
    Protein 3g

Estimated values based on one serving size.



  1. Preheat oven to 425˚F (215˚C).
  2. In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
  3. Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
  4. Place the pie crust in a 9-inch (23 cm) pie pan and shape.
  5. Carefully pour pie filling into pan.
  6. Bake for 15 minutes at 425˚F (215˚C).
  7. Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
  8. For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
  9. Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
  10. Once cooled, crush the caramelized pecans in a plastic bag.
  11. Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
  12. Enjoy!




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