Ingredients
Pumpkin Pie Filling
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 2 eggs + 1 egg yolk, whisked
- 1/2 cup plain almond milk
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1 – 9 inch unbaked pie crust
Pecan Topping
- 1 cup chopped pecans
- 1 egg white
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Serving
- whipped cream
Method
- Preheat oven to 350 degrees.
- Make the pumpkin filling: Add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined.
- Make the pecan topping: Add the chopped pecans, egg white, brown sugar, maple syrup, vanilla extract, and salt to a mixing bowl. Stir until well combined.
- Place the pie crust onto a sheet pan. Pour the pumpkin pie filling into the crust. Tap the sheet pan to release any air bubbles.
- Carefully spoon the pecan topping in an even layer over the pumpkin pie filling.
- Bake the pie at 350 degrees for 50-60 minutes or until the pie is set.
- Remove the pie from the oven and let cool on a wire rack. Let the pie cool completely and serve chilled or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon.
Keywords: pumpkin pecan pie, pecan pumpkin pie, pumpkin pie with pecan topping
