Tim Lajqi of Peter Pratt’s Inn / Yorktown Heights
6–8 servings
Ingredients
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
Method
- 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.
- In a small bowl combine pecans, brown sugar, and 1 tablespoon maple syrup. Sprinkle evenly on top of pie.
- Bake for 40 minutes.