Eileen

The recipe is based on one I saw on Epicurious, but I used my own pie filling recipe, and for the pecan portion, swapped maple syrup for corn syrup. Dark maple syrup is great here if you can find it, and it also works with walnuts. Baking in a Pyrex plate on a pizza stone makes the bottom crust nicely crisp.

Maple Pumpkin Pecan Pie
Pumpkin Filling
2 c cooked pumpkin puree (I use puree from a roasted pie-pumpkin)
1/4 c firmly packed brown sugar
2 T sugar
1 extra-large egg, beaten until frothy
2 T heavy cream
1 T unsalted butter, softened
1 T vanilla extract
1/4 t salt
1/4 t cinnamon
Pinch of allspice
Pinch of nutmeg

Pecan Syrup
1/2 c sugar
3/4 c maple syrup
2 extra-large eggs
1 1/2 T unsalted butter, melted
2 t vanilla
1 pinch salt
1 pinch cinnamon
3/4 c pecan pieces
Pumpkin Filling
Combine all the ingredients thoroughly; set aside.

Pecan Syrup
Combine all the ingredients and set aside.

Assembly
Preheat the oven to 325F. Prepare a 9 inch pie plate with an uncooked crust.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes.

Alexa

Linda