Pumpkin Pie With Cinnamon-Pecan Topping
Pumpkin Pie With Cinnamon-Pecan Topping
by Gail Springsteen from Waupaca, WI
This pumpkin pie is beyond special. There are a few steps to this recipe, but it’s definitely worth the extra effort. It combines pumpkin puree and yams with a traditional mix of pumpkin pie spices. Maple syrup is added which gives the silky smooth filling a unique flavor. We really enjoyed the cinnamon pecan topping. Not only does it give the pie a little crunch and add to the flavor, but it’s also what sets it apart from an ordinary pumpkin pie. A pumpkin pie worthy of a spot on your holiday dessert table.
Ingredients
- FOR THE PIE FILLING
- 1 c heavy cream
- 1 c whole milk (I used evaporated milk)
- 3 lg eggs, plus 2 large yolks
- 1 tsp vanilla extract
- 1 can pumpkin puree (15 oz.)
- 1 c drained candied yams from a 15 oz. can (regular can be substituted)
- 3/4 c sugar
- 1/4 c maple syrup
- 2 tsp ground ginger (used the spice, you can grate fresh)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp table salt
- FOR THE CINNAMON PECAN TOPPING
- 1/2 c butter at room temperature (1 stick)
- 1 c all-purpose flour
- 2/3 c packed brown sugar
- 1 c pecans or walnuts
- 1 tsp cinnamon
- 1 tsp vanilla extract
See directions for pumpkin pie with cinnamon-pecan topping
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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