Pumpkin Pecan Pie Recipe With Maple Syrup
Bake the pie for 40 mins or until the filling is just firm.
Pumpkin pecan pie recipe with maple syrup. In a large bowl beat the eggs pumpkin syrup sugar cream cinnamon and nutmeg until smooth. Pie plate with pastry. Meanwhile place pumpkin sugar eggs cream and spices in a food processor then blend until smooth.
Cover edge of crust with 2 strip of aluminum foil. Add remaining ingredients except pecans 2 tablespoon maple syrup 1 2 cup whipping cream and 1 tablespoon maple syrup. In a bowl mix most of the remaining maple syrup with the pecans.
Turn oven down to 160c fan 140c gas 3. Line a 9 pie pan with pastry crimp or flute crust set aside. Bake for 40 minutes.
Pour into the baked pastry case then bake for 1 hr until the filling has puffed up in the centre it will sink as it cools. Pour into prepared pie shell. You may not need all the filling.
Pour the mix into the tart case making sure a small gap is left at the top of the pastry. Trim and flute edges. Bake at 425 for 15 minutes.
In a large bowl stir together pumpkin sugar and eggs.