Maple Pumpkin Pecan Pie


Maple Pumpkin Pecan Pie Recipe

Prep: 40 mins
Bake: 30 mins
Total: 1 hrs 10 mins
Yield: 8 servings

Pumpkin Pecan Pie With Maple Syrup and Butter – No Corn Syrup!

What a great dessert for the fall season! And this recipe comes with a few twists because we’re not using corn syrup! Instead, the sweetness is coming from
pumpkin puree, dark brown sugar and maple syrup.  There are a number of steps to this decadent delight but just follow the steps and you’ll do just fine.
One thing to point out, make sure the eggs and half and half are at room temperature before using. Let’s get baking!

Maple Pumpkin Pecan Pie


  • Pie Crust (You can make it with this pie crust recipe)
  • 1/3 cup toasted pecans — finely chopped
  • 1/4 cup firmly packed dark brown sugar (light brown is OK too)
  • 2 tablespoons unsalted butter  (melted and cooled to room temperature)
  • 1 can (15-ounce) pumpkin puree
  • 3 large eggs (at room temperature)
  • 1 cup half and a half (at room temperature)
  • 3/4 cup pure maple syrup
  • 1 tablespoon unsalted butter (melted and cooled to room temperature)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt (omit if using salted butter)


  1. Preheat the oven to 350 degrees F.
  2. Prepare the pie crust according to the recipe directions. Roll out and fit it into a regular 9-inch pie dish. Crimp the edges. Place the crust in the refrigerator while you prepare the filling.
  3. Make the pecan topping: In a small bowl, mix together the pecans, brown sugar, and melted butter. Set aside.
  4. Make the pumpkin filling: In a large bowl, stir together all the ingredients (the pumpkin puree, eggs, half and half, maple syrup, butter, cinnamon, ginger, nutmeg, and salt) until smooth.
  5. Remove the crust from the refrigerator. Sprinkle the pecan layer into the bottom of the crust (it will rise to the top when baked), then gently pour in the pumpkin filling. Tap the pan firmly on the counter to allow air bubbles to escape.
  6. To make the decorative cut-outs, use the Perfect Crust™ Pie Mat and roll the remaining pie crust over the decorative shapes on the pie mat. Remove the rolled dough shapes; place gently on top of the filling after it sets (about 30 minutes of baking).
  7. Place the pie in the oven and then bake the pie for an hour, until a knife inserted 1-inch from the edge comes out moist but clean and the temperature of the pie reaches 170 degrees F.
  8. Serve pie chilled

There you have it – a great dessert for the Fall season! Try it and see what you think!

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For protection against accidental oven burns – Oven Rack Guard® Burn Protection

To protect against burns from splattering grease – Splatter Guard Pro™

For the perfect pie crust (and for blind-baking!) – Perfect Crust Pie™ Weight Chain

To roll a perfect pie crust – Perfect Crust™ Pie Mat

To protect against burns from hot lids on pots – Cool Touch™ Lid Handle Covers

For precise kitchen ingredient measuring that’s easy & fast – Perfect Measure™ Measuring Cups

Save money by preserving your produce the natural way – Guard/N Fresh™ Produce Saver

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