Pecan Pumpkin Pie

Pecan Pumpkin Pie

Pastry for single-crust pie (9 inch)
2 eggs
1 can (15 oz.) solid-pack pumpkin
1/2 cup maple syrup
1/4 cup sugar
1/4 cup heavy whipping cream
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Topping:
2 eggs, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
Whipped topping, optional

Line a 9 inch pie plate with the pastry. Trim and flute the edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon, and nutmeg until smooth. Pour into the pastry. Combine the eggs, pecans, sugar and syrup. Spoon over the top. Bake at 425 F. for 15 minutes, then reduce the heat to 350 F. Bake for 40-45 minutes longer or until the crust is golden brown and the top of the pie is set. Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping if desired. Makes 8 servings