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93% would make again

Pumpkin Pie With Maple Pecan Crumble

Tasty Team


for 8 servings

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

Maple Pecan Crumble

  • 1 ½ cups pecan (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 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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