The best delicious Maple Pecan Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Maple Pecan Pumpkin Pie recipe today!
Hello my friends, this Maple Pecan Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Maple Pecan Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Maple Pecan Pumpkin Pie.
What Makes This Maple Pecan Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maple Pecan Pumpkin Pie.
Ready to make this Maple Pecan Pumpkin Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 x ———–shell———— 1 ea 15 oz. pkg. pie crust
1 ts Flour 1 x ———-filling———–
1/2 c Sugar 1 ts Cinnamon
1/2 ts Salt 1/4 c Raisins
1/4 c Chopped pecans 2 c 16 oz. cans pumpkin filling
1 1/2 c Evaporated milk 1 ts Maple syrup
2 ea Eggs,slightly beaten 1 x ———-topping———–
1 c Whipping cream 2 tb Powdered sugar
1/2 ts Maple syrup 1 x Ecan halves
Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425
degrees.Place prepared crust into a 10″ tart pan with removable or a 9″ pie
pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a
large bowl,combine all filling ingredients;blend well. Carefully,pour into
pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in
center comes out clean.Cool.In a small bowl,beat cream until soft peaks
form.Blend in powdered sugar and maple flavor;beat until stiff peaks
form.Spoon or pipe over filling.Garnish with pecan halves.Store in
refrigerator.
Yields
8 servings
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