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Pecan Pumpkin Pie

6–8 servings


2 large eggs

15 ounces canned pumpkin purée

½ cup plus 1 tablespoon pure maple syrup

¼ cup granulated sugar

¼ cup heavy cream

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

9-inch pie shell

1 cup pecans, chopped

1 tablespoon light brown sugar


  1. Preheat oven to 350°F. In a large mixing bowl combine eggs, pumpkin purée, ½ cup maple syrup, granulated sugar, heavy cream, cinnamon, and nutmeg and whisk until smooth. Pour mixture into 9-inch pie shell.
  2. In a small bowl combine pecans, brown sugar, and 1 tablespoon maple syrup. Sprinkle evenly on top of pie.
  3. Bake for 40 minutes.

Hudson Valley Restaurant Week is back this April 8-21!