Pumpkin Pecan Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A maple pumpkin pie filling in a pie crust topped with a buttery cinnamon-pecan crumble. The best of both pumpkin and pecan pie in one dessert, especially good for fall gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 recipe Whole Wheat Pie Crust
- 1 large egg (beaten with 1 teaspoon milk, for decorative leaves)
- 1/3 cup toasted pecans (finely chopped, at room temperature)
- 1/4 cup firmly packed dark brown sugar (light brown is OK too)
- 2 tablespoons unsalted butter (melted and cooled to room temperature)
- 1 3/4 cups pumpkin puree ((one 15-ounce can) not pumpkin pie filling)
- 3 large eggs (at room temperature)
- 1 cup heavy cream
- 3/4 cup pure maple syrup
- 1 tablespoon unsalted butter (melted and cooled to room temperature)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- Whipped cream (for serving)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 272mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.