Maple Pecan Pumpkin Pie Recipe

5746While the classic pumpkin pie is certainly good and is loved by many, it’s nice to try something different on occasion. This version of the holiday’s favorite dessert has a velvety smooth filling, a unique sweet taste with a Canadian twist and is topped with crunchy pecans. It also contains a few different ingredients that your guests are sure to wonder about as they savor the creamy richness that sets this recipe apart. This pumpkin pie may well come to replace the old standby version for some of you as it is so deliciously unique. Don’t be surprised if you are asked to share the recipe by anyone who tries it. You might want to increase the amount of pecan topping especially if you are making two smaller pies with this filling.

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Pie shell(s) of your choice. Depending on the size of the shell you may get 2 pies from this recipe.

For the Filling:

  • 1 cup whipping cream
  • 1 cup milk
  • 3 eggs
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 can pumpkin puree
  • 1 can of candied yams, drained and mashed
  • ¾ cup sugar
  • ¼ cup maple syrup
  • 2 tbsp apple juice
  • 2 tsp ginger, fresh grated
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp salt
For the Pecan Topping:
  • ¼ cup flour
  • ½ tsp ground cinnamon
  • 3 tbsp butter
  • ½ cup pecans, chopped


  1. In a large mixing bowl combine whipping cream, milk, whole eggs, egg yolks, and vanilla. Set aside.
  2. In a medium sauce pan over low heat combine yams, pumpkin puree, sugar, maple syrup, ground cinnamon, salt, apple juice, ginger and nutmeg. Mix well.
  3. Stir continuously until the mixture forms a single mass and will not flow back to level (around 15 minutes).
  4. Remove from heat and cool slightly before adding to the the cream/egg mixture. Stir until well combined.
  5. Strain the mixture. (This is what will give this filling it’s smooth texture)
  6. Heat oven to 400°F
  7. After straining whisk the filling to add some air (about 3 minutes) and pour it into the crust.
  8. Place in middle of oven and bake for 10 minutes.
  9. Lower the temperature to 300°F and cook for an additional 40 minutes.

For the topping:

  1. In medium mixing bowl, combine brown sugar, flour and cinnamon. Cut in butter and mix by hand until it reaches a crumbly pea meal consistency. Stir in pecans.
  2. Remove pie from oven; top evenly with crumb mixture and return to oven for a further 10 minutes or until a knife inserted into the pie comes out clean.

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