Maple Pumpkin Pie with Salted Pecan Brittle

A crunchy pecan brittle topping and nontraditional maple flavor transform the basic pumpkin pie.

Maple Pumpkin Pie with Salted Pecan Brittle
Prep Time:
45 mins
Bake Time:
55 mins
Cool Time:
1 hrs
Chill Time:
2 hrs
Total Time:
4 hrs 40 mins


  • 1 recipe Pastry Single-Crust Pie


  • 1 15 ounce can pumpkin

  • cup pure maple syrup

  • ¼ cup packed brown sugar

  • 1 teaspoon vanilla bean paste or vanilla

  • ½ teaspoon salt

  • 3 eggs, lightly beaten

  • ¾ cup milk

Salted Pecan Brittle

  • Nonstick cooking spray

  • ¾ cup granulated sugar

  • ¼ cup water

  • ¾ cup pecans, toasted and coarsely chopped

  • 1 teaspoon flaky sea salt



  1. Prepare Pastry for Single-Crust Pie. Preheat oven to 375°F.

  2. For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir to combine.

  3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours.

  4. To serve, sprinkle with Salted Pecan Brittle.

Salted Pecan Brittle:

  1. Line a shallow baking pan with foil and coat with nonstick cooking spray; set aside. In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes. Stir in pecans and 1/2 tsp. sea salt. Remove from heat and immediately pour onto the prepared baking pan. Using a spatula, spread evenly. Immediately sprinkle with remaining sea salt. Cool completely. Break into large pieces.

Pastry for Single Crust Pie

Stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cups shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time (4 to 5 tablespoons total), until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes.

Make-Ahead Tip

Pecan brittle can be made ahead - if you can keep people from eating it that long. Store in a covered container at room temperature up to 1 week.

Nutrition Facts (per serving)

560 Calories
30g Fat
68g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 560
% Daily Value *
Total Fat 30g 38%
Saturated Fat 11g 55%
Cholesterol 113mg 38%
Sodium 566mg 25%
Total Carbohydrate 68g 25%
Total Sugars 49g
Protein 7g
Vitamin C 2.6mg 13%
Calcium 117mg 9%
Iron 2.3mg 13%
Potassium 326mg 7%
Fatty acids, total trans 1g
Folate, total 55.6mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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