Maple Pumpkin Pecan Pie | Easy To Make and No Corn Syrup!
Maple Pecan Pumpkin Pie is a great dessert treat for the Fall. And with this recipe we're not using corn syrup but the other ingredients add even more sweetness - check it out!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jazinnovations.com.
Ingredients
- 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)
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