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Pecan and Pumpkin Pie Recipe

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Pecan and Pumpkin Pie Recipe

Prep Time: Cook Time:


  • Wheat flour, white, all-purpose, unenriched | 1.00 cup
  • Salt | 0.13 tsp
  • Drinking tap water | 3.00 tbsp
  • Butter, whipped, with salt | 0.33 cup
  • Powdered sugar | 0.25 cup sifted
  • Canned pumpkin | 2.00 cup
  • Egg, whole, raw | 2.00 medium
  • Whipping cream | 1.50 cup
  • Maple syrup | 0.50 cup
  • Pumpkin pie spice | 2.00 tsp
  • Pecans | 0.50 cup, halves
Nutrition Facts (Per Serving)

Calories per serving: 274.57 mg

Fat per serving: 13.43 g

Saturated fat per serving: 5.56 g

Protein per serving: 4.67 g

Sodium per serving: 125.79 mg

Cholesterol per serving: 63.11 g


  1. Preheat oven to a temperature of 375°F.
  2. Sift flour and salt in a large bowl, add butter and mix with a fork until mixture gets crumby in texture. Mix in water to moisten the mixture.
  3. Flour the kitchen counter lightly then roll out dough into a 12-inch circle over it. Fold it into quarters then place in a 9-inch pie pan, unfold while pressing firmly towards bottom and sides of pan.
  4. Trim the crust up to 1/2 inch from edges of pan then curl edges and set aside.
  5. Combine sugar, pumpkin and eggs in large bowl. Add half of maple syrup, a cup of whipping cream and pie spice, mix well then pour the batter into crust lined pan.
  6. Cover edge of crust with a 2-inch strip of aluminum foil. Bake for 40 minutes then remove aluminum foil. Bake for another 15-25 minutes or until a knife inserted in center comes out clean.
  7. Arrange pecan halves around edges of pie; brush them with a tablespoon of maple syrup.
  8. In a small bowl, beat whipping cream at high speed until soft peaks form. Stir in remaining maple syrup and keep beating until stiff peaks form.
  9. Put spoonfuls of whipped cream onto the pie, garnish with additional pecan halves, if desired. Pie is ready to serve.

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