Maple Pumpkin Pie with Pecan Streusel

Thanksgiving is right around the corner and I have my stretchy pants ready!

This maple pumpkin pie with pecan streusel is on our menu this year and I CANNOT WAIT!

Pumpkin pie is my favorite, but this version with some crunch on top as well as the maple in the filling, it is probably the best pumpkin pie I’ve ever had (or made).

Ingredients

Pecan Streusel

• 3/4 cup pecans, toasted and chopped
• 1/4 cup dark brown sugar, packed
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, cold and cubed

Pie

• 1 pie crust for a 9-inch pie
• 2 cups pumpkin puree
• 2 tablespoons all-purpose flour
• 1/3 cup dark brown sugar, packed
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1-1/3 cups heavy cream
• 1 cup pure maple syrup
• 2 teaspoons maple syrup
• 3 large eggs

Maple Whipped Cream

• 2 cups heavy whipping cream
• 1/2 cup cup pure maple syrup

Instructions

1. Preheat oven to 425ºF. Prepare the pie shell in a 9-inch pie plate by placing pie crust inside. Using your thumb and index finger, crimp the edges of the pie shell. Set the pie shell aside while you prepare the streusel and filling.
2. Streusel: In a medium bowl, mix together the toasted pecans, brown sugar, flour, and cinnamon. Toss together, to make sure the pecans are thoroughly coated. Add the cubed butter to the mixture. Using a pastry blender or your fingertips, crumble the butter into the mixture to form a pea-sized streusel. Chill in the refrigerator until ready to use.
3. Pie: To prepare the filling, using an electric mixer on medium speed, mix together the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt until smooth. Scrape down the sides of the bowl and then mix again. When the mixture is thoroughly combined, add the heavy cream, maple syrup, maple extract, and eggs. Mix until all of the ingredients are smooth and combined. Pour the pumpkin filling into the prepared pie shell.
4. To bake, place the pie plate on a baking sheet and bake in preheated oven for 15 minutes. Reduce the heat to 350ºF and continue baking for 30 minutes, or until the filling is almost firm in the middle. (In my new oven, this process took about 50 minutes.)
5. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Place the pie back into the oven for 10 more minutes, or until the pie is completely firm in the middle and pecan streusel is golden brown. Total baking time should be around 55 minutes (or 1 hour 15 minutes for myself.)
6. Meanwhile, make the maple whipped cream. In a medium bowl using an electric mixer, combine heavy cream and maple syrup. Mix for about 1-2 minutes or until creamy consistency is reached. Store in the refrigerator until pie is ready to serve.
7. When baking time has finished, transfer pie plate to a wire cooling rack and allow pie to cool for about 1-1/2 hours prior to serving. Serve with maple whipped cream, if desired.
8. Maple pumpkin pie is best served cold and can be stored in the refrigerator for up to 4 days.

Maple Pumpkin Pie with Pecan Streusel

Preheat oven to 425ºF. Prepare the pie shell in a 9-inch pie plate by placing pie crust inside. Using your thumb and index finger, crimp the edges of the pie shell. Set the pie shell aside while you prepare the streusel and filling.

In a medium bowl, mix together the toasted pecans, brown sugar, flour, and cinnamon. Toss together, to make sure the pecans are thoroughly coated. Add the cubed butter to the mixture. Using a pastry blender or your fingertips, crumble the butter into the mixture to form a pea-sized streusel. Chill in the refrigerator until ready to use.

To prepare the filling, using an electric mixer on medium speed, mix together the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt until smooth. Scrape down the sides of the bowl and then mix again. When the mixture is thoroughly combined, add the heavy cream, maple syrup, maple extract, and eggs. Mix until all of the ingredients are smooth and combined. Pour the pumpkin filling into the prepared pie shell.

To bake, place the pie plate on a baking sheet and bake in preheated oven for 15 minutes. Reduce the heat to 350ºF and continue baking for 30 minutes, or until the filling is almost firm in the middle.

Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Place the pie back into the oven for 10 more minutes, or until the pie is completely firm in the middle and pecan streusel is golden brown. Total baking time should be around 55 minutes.

When baking time has finished, transfer pie plate to a wire cooling rack and allow pie to cool for about 1-1/2 hours prior to serving.

Absolutely delicious!