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Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough into a 10-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.

Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.

Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt until smooth and well combined.

Pour the pumpkin filling into the cooled, partially baked pie crust.

Prepare the pecan topping: In a small bowl, combine the chopped pecans, maple syrup, and melted butter. Stir until the pecans are evenly coated.

Sprinkle the pecan topping evenly over the pumpkin filling.

Bake the pie at 375°F (190°C) for 40-50 minutes, or until the edges are set but the center still has a slight jiggle. If the crust begins to brown too quickly, cover the edges with foil.

Remove the pie from the oven and let it cool completely on a wire rack before slicing, about 2-3 hours. This allows the filling to fully set.

Prepare whipped cream for serving: In a cold bowl with cold beaters, whip the heavy cream and powdered sugar until soft peaks form.

Serve slices of pumpkin pecan pie with a dollop of fresh whipped cream.


Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough into a 10-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.

Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.

Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt until smooth and well combined.

Pour the pumpkin filling into the cooled, partially baked pie crust.

Prepare the pecan topping: In a small bowl, combine the chopped pecans, maple syrup, and melted butter. Stir until the pecans are evenly coated.

Sprinkle the pecan topping evenly over the pumpkin filling.

Bake the pie at 375°F (190°C) for 40-50 minutes, or until the edges are set but the center still has a slight jiggle. If the crust begins to brown too quickly, cover the edges with foil.

Remove the pie from the oven and let it cool completely on a wire rack before slicing, about 2-3 hours. This allows the filling to fully set.

Prepare whipped cream for serving: In a cold bowl with cold beaters, whip the heavy cream and powdered sugar until soft peaks form.

Serve slices of pumpkin pecan pie with a dollop of fresh whipped cream.
