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Pumpkin Pie With Maple Pecan Crumble

Elevate your pumpkin pie game with this maple pecan crumble topping. A buttery crumble of pecans and oats adds a crunchy texture to the classic spiced pumpkin filling.

Tasty Team
93% would make again
Pumpkin Pie With Maple Pecan Crumble


for 8 servings

  • 15 oz canned pumpkin puree (425 g)
  • 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 (170 g)
  • 1 cup heavy cream (240 mL)
  • 1 teaspoon vanilla
  • 1 prepared pie crust

Maple Pecan Crumble

  • 1 ½ cups pecans (185 g)
  • ¼ cup maple syrup (85 g), plus 1 tablespoon
  • ½ teaspoon salt

Nutrition Info

  • Calories 313
  • Fat 20g
  • Carbs 32g
  • Fiber 4g
  • Sugar 17g
  • Protein 4g

Estimated values based on one serving size.


  1. Preheat the oven to 425˚F (220˚C).
  2. In a large bowl, stir together the the pumpkin puree, cinnamon, nutmeg, cloves, ginger, and salt.
  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 crimp the edges.
  5. Carefully pour the filling into the pie crust.
  6. 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.
  7. Meanwhile, make the crumble: In a medium bowl, combine the pecans, ¼ cup maple syrup, and the salt. Stir until well combined.
  8. Spread the pecans on a parchment-lined baking sheet and bake for 10-12 minutes. Remove from the oven and let cool.
  9. 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.
  10. Top the cooled pie with the pecan crumble.
  11. Enjoy!
  12. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Pumpkin Pie With Maple Pecan Crumble