Mixed-Nut Maple Pumpkin Pie

This pie is an irresistible blend of maple-pumpkin pie filling and a pecan, pine nut, and cashew topper. It's a sweet finale to any dinner.

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  • Makes: 8 servings
  • Prep: 45 mins
  • Bake: 45 mins 375°F
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Mixed-Nut Maple Pumpkin Pie
Ingredients
1
prepared pie crust
2
eggs
1
15 ounce can pumpkin
1/4
cup half-and-half, light cream, or milk
1/4
teaspoon maple extract
3/4
cup sugar
1
1/2
teaspoon vanilla
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/8
teaspoon ground allspice
1 1/2
cups mixed nuts (such as pecan halves, cashew halves, and/or pine nuts)
1
tablespoon butter, melted
1/4
cup pure maple syrup or maple-flavored syrup
Directions
  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.
From the Test Kitchen
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.

Nutrition Facts (Mixed-Nut Maple Pumpkin Pie)
    Per serving:
  • 396 kcal cal.,
  • 19 g fat
  • (5 g sat. fat,
  • 64 mg chol.,
  • 204 mg sodium,
  • 52 g carb.,
  • 3 g fiber,
  • 32 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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