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1
prepared pie crust
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2
eggs
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1
15 ounce can pumpkin
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1/4
cup half-and-half, light cream, or milk
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1/4
teaspoon maple extract
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3/4
cup sugar
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1
tablespoon all-purpose flour
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1
teaspoon finely shredded lemon peel
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1/2
teaspoon vanilla
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1/4
teaspoon salt
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1/4
teaspoon ground cinnamon
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1/4
teaspoon ground nutmeg
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1/8
teaspoon ground allspice
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1 1/2
cups mixed nuts (such as pecan halves, cashew halves, and/or pine nuts)
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1
tablespoon butter, melted
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1/4
cup pure maple syrup or maple-flavored syrup
1. Preheat oven to 375F. Place prepared pie crust in pie plate. In a large bowl, beat eggs with a fork. Stir in pumpkin, half-and-half, and maple extract. Stir in sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover edge of the pie with foil to prevent overbrowning. Bake for 35 minutes.
2. Meanwhile, in a small bowl, stir together nuts and butter. Remove foil from pie. Sprinkle nuts over the top of the pie, leaving about a 1-inch border around the edge.
3. Bake about 10 minutes more or until a knife inserted near the center comes out clean (push nuts to the side to check doneness, then push nuts back into place). Cool on a wire rack. Cover and refrigerate within 2 hours. Drizzle with maple syrup just before serving.
- Make Ahead Tip To Bake Ahead:Prepare and bake pie as directed. Cool on a wire rack for 1-1/2 hours. Cover lightly with plastic wrap. Store in the refrigerator for up to 2 days. Drizzle with syrup just before serving. Makes 8 servings.
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