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Classic Pumpkin Pie with Pecan and Maple Cream
If there’s one dessert that triumphs above all when autumn leaves start to crunch underfoot and your kitchen fills with the cozy scent of cinnamon, it’s classic pumpkin pie. But this isn’t just any pumpkin pie… it’s the show-stopping Classic Pumpkin Pie with Pecan and Maple Cream. Imagine a velvety, deeply spiced pumpkin custard nestled in a flaky golden crust, crowned with a dollop of maple-laced whipped cream and a sprinkle of crunchy toasted pecans. Each bite is pure holiday nostalgia—the custard is creamy and lush, the crust shatters delicately, and that maple cream? It’s the elevation that makes your pie the one everyone talks about each Thanksgiving.
Maybe you’re hosting the family for the tenth time in a row, or maybe you’re baking for just a few close friends this year. Either way, the anticipation of that fragrant pie cooling on the windowsill brings a sense of belonging that only a classic, lovingly made recipe can deliver. Whether you serve it ice-cold from the fridge or warm with a melty swoosh of cream, this pumpkin pie is the moment everyone’s been waiting for.
Let’s get your kitchen to smell like heaven. Grab your pie dish and an apron—here’s how you make your absolute best pumpkin pie yet.
Why You’ll Love This Recipe
- Super Silky Texture: Roasting and fully draining the pumpkin purée yields a luscious, custardy result that slices beautifully.
- Warming Spices: Cinnamon, ginger, nutmeg, and clove bring classic flavor—but you can adjust the spice mix to make it your own.
- Flaky Press-In Crust: No rolling or wrestling required—this buttery crust stays crisp and stands up to the creamy filling!
- Maple Whipped Cream: Light and airy, sweetened naturally with pure maple syrup for a hint of woodsy autumn flavor.
- Crunchy Pecan Topping: Toasted, sugary pecans add texture to every bite and make your pie look bakery-worthy.
- Make-Ahead Friendly: Both the filling and maple cream can be prepared in advance for a stress-free holiday.
- If you love classic Thanksgiving desserts, this recipe’s balance of creaminess, crunch, and sweet maple makes it the perfect centerpiece.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Pie Crust | 1 (9-inch shell) | Homemade or high-quality store-bought |
| Pumpkin Puree | 1 1/2 cups | Use 100% pumpkin, not pumpkin pie mix |
| Brown Sugar, packed | 3/4 cup | Adds richness and depth |
| White Sugar | 1/4 cup | For the perfect sweet balance |
| Eggs | 3 large | At room temp for easy blending |
| Heavy Cream | 1 cup | Creamier than milk or evaporated milk |
| Whole Milk | 1/4 cup | Lighter texture, balances the cream |
| Vanilla Extract | 2 tsp | Adds warmth |
| Pumpkin Pie Spice | 2 tsp | Or 1.5 tsp cinnamon, 1/2 tsp ginger, pinch of nutmeg + |
| clove | ||
| Salt | 1/2 tsp | Balances sweet and highlights spice |
| Maple Syrup | 1/4 cup | Plus extra for sweetening whipped cream |
| Pecans, chopped | 1/2 cup | Toasted for deeper flavor |
| Unsalted Butter | 2 tbsp | Melted, for sugared pecans |
| Sugar (for pecans) | 2 tbsp | Makes a crunchy, candy-like topping |
| Heavy Whipping Cream | 1 cup | For topping |
| Maple Syrup (whipped cream) | 2-3 tbsp | Pure maple, for natural sweetness |
Step-by-Step Instructions
1. Prepare the Crust
- Blind bake your pie crust: Preheat oven to 425°F. Line with parchment and baking weights; bake for 13 minutes, remove weights, bake 6–9 min more till just golden.
- Let cool slightly while you make the filling.
2. Make the Pumpkin Filling
- In a large mixing bowl, combine pumpkin, both sugars, spices, and salt. Mix until smooth.
Tip: Extra smoothness! If using canned pumpkin, drain excess liquid for firmer texture.* - Whisk in eggs one at a time until fully incorporated.
- Stir in cream, milk, vanilla, and maple syrup; blend until custardy and uniform.
- Pour into your cooled crust and smooth the top.
3. Bake the Pie
- Reduce oven to 350°F.
- Bake filled pie 40–50 minutes, until edges are puffed and a knife inserted 2” from the edge comes out mostly clean (center still jiggles).
Tip: Over-baking causes cracks! Remove while still a bit wobbly in the center—it will set as it cools. - Cool completely on a rack for clean slices. Refrigerate at least 4 hours or overnight.
4. Toast the Sugared Pecans
- Toss chopped pecans with melted butter and sugar. Spread on a parchment-lined pan; bake at 350°F for 8–10 minutes until golden and fragrant. Set aside to cool.
Tip: Stir halfway and keep an eye on them—nuts burn fast!
5. Whip the Maple Cream
- In a chilled bowl, whip heavy cream and maple syrup until soft, cloud-like peaks form.
Tip: Start slow, then increase speed once thickening. Don’t over-whip! - Fold in a pinch of salt. (Optional: add a tiny splash of vanilla.)
6. Assemble and Serve
- Before serving, scatter sugared pecans over the chilled pie.
- Dollop or pipe maple whipped cream generously on individual slices, topping with extra pecan halves for a bakery-style look.
Tips for Success
- Drain Canned Pumpkin: Place puree in a sieve for 10 min to avoid watery filling.
- Room Temp Ingredients: Eggs, milk, and cream blend best at room temp—no cold streaks!
- Watch the Oven: Center should jiggle, not slosh, when finished. Residual heat will finish the set.
- Sugared Pecan Crunch: Make extra—pecans are addictive and double as a festive snack!
- Cool Completely: Cut too soon and you’ll get runny slices. Chill for photo-perfect pie.
- Baker’s Secret: Pie is even better on day two, so go ahead and make it ahead!
- Extra Maple Syrup: Use for drizzling on whipped cream at the table.
Variations & Substitutions
- Pecan Streusel Top: Skip sugared pecans and sprinkle a buttery crumble of brown sugar, flour, chopped pecans, and butter before baking for a rustic, crunchy top.
- Whipped Mascarpone Maple Cream: Add 2–3 tbsp mascarpone to the cream for extra richness and stability—great for make-ahead.
- No Pie Crust? Make into crustless pumpkin custards in ramekins and top with maple cream and pecans.
- Gluten-Free: Use a GF pie shell or make a nut-based crust with pecan meal and a touch of maple syrup.
- Bourbon Pumpkin Pie: Add 1–2 tbsp bourbon for a boozy, grown-up flavor twist.
What to Serve With Classic Pumpkin Pie
- Coffee or Chai Tea: The warm spice notes play beautifully off roasted, creamy drinks.
- Vanilla Ice Cream: Cold and creamy for those who love classic pie à la mode.
- Apple Cider or Mulled Wine: Bring full-on fall coziness to your dessert table.
- Perfect for Cozy Gatherings: Serve with fuzzy socks and candlelight for maximum comfort!
Storage & Reheating
- Refrigerator: Store pie covered for up to 4 days. It gets firmer and slices neater as it chills!
- Freezer: Freeze whole or sliced pie (well-wrapped) for up to 2 months. Thaw overnight in the fridge and add pecans and cream before serving.
- Whipped Cream: Whip up to a day ahead; store covered in the fridge. Give it a quick whisk before serving if needed.
Tip: Pecans stay crispiest when stored separately and sprinkled on just before serving.
Nutrition Facts
| Nutrient | Per Slice (1/10 Pie) |
|---|---|
| Calories | 360 |
| Protein | 5g |
| Carbs | 38g |
| Fat | 22g |
| Fiber | 2g |
| Sugar | 21g |
| Sodium | 210mg |
Suitable for vegetarian diets.
Common Mistakes to Avoid
- Using Pumpkin Pie Mix: Always start with pure pumpkin for consistent set and flavor.
- Skipping Blind Bake: Prevents soggy bottom crust with custard pies.
- Overbaking: Results in cracks and dry filling. Pull pie when edges are set and middle still jiggles.
- Adding Hot Cream to Raw Eggs: This can scramble the eggs—always mix ingredients at similar temperatures.
- Not Toasting Pecans: Untoasted nuts lack depth and crunch—don’t skip it!
FAQ
Can I make this pumpkin pie ahead?
Absolutely! The pie can be baked, cooled, and stored (covered) in the fridge for up to 2 days. Add the pecan topping and whipped cream just before serving.
How do I store leftovers?
Cover and refrigerate for up to 4 days. The pie slices cleaner with time!
Can I freeze this pie?
Yes—wrap slices or the whole pie tightly and freeze for up to 2 months. Thaw overnight in the fridge.
I don’t have maple syrup. What can I use in the cream?
Try honey or brown sugar, but the unique maple flavor really makes the cream shine.
How do I prevent my pie from cracking?
Don’t over-bake, and let it cool gently at room temperature before chilling.
Can I make this dairy-free?
Yes—use coconut cream in the filling and for whipping, and ensure your crust is dairy-free.
Can I use store-bought crust?
Definitely. Save time with a quality pre-made crust and focus on nailing the filling and toppings.
Conclusion
Classic Pumpkin Pie with Pecan and Maple Cream blends all the best parts of Thanksgiving—tradition, occasion, and a little luxury—without a lot of fuss. Velvety pumpkin, buttery crust, sweet maple cream, and crunchy pecans guarantee this pie lands a starring role on your holiday dessert table.
If you enjoyed this pie, try my Autumn piccalilli with pear for another cozy fall favorite, or my Thanksgiving-Flavored Turkey Burgers for an easy, crowd-pleasing twist!
(Keyword: Classic Pumpkin Pie with Pecan and Maple Cream)
Classic pumpkin pie with pecan And maple cream
Indulge in the warm, comforting embrace of this iconic pumpkin pie with a twist. The rich pumpkin custard, crunchy pecans, and luscious maple cream come together in a symphony of flavors that perfectly captures the essence of autumn.
Ingredients
- 2 cups pumpkin puree
- 1 pre-made or homemade pie crust
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
Directions
- Preheat the oven to 375°F and prepare the pie crust in a pie dish.
- In a mixing bowl, combine pumpkin puree, spices, eggs, and sweetener until smooth.
- Pour the pumpkin mixture into the prepared crust and bake for 45-50 minutes until set.
- Toast the pecans in a skillet and prepare the maple cream drizzle while the pie bakes.
- Let the pie cool before topping with toasted pecans and a generous drizzle of maple cream.
