Ingredients
Dough for single-crust pie2 large eggs, room temperature1 can (15 ounces) pumpkin1/2 cup maple syrup1/4 cup sugar1/4 cup heavy whipping cream1 teaspoon ground cinnamon1/2 teaspoon ground nutmegTOPPING:2 large eggs, room temperature, lightly beaten1 cup chopped pecans1/2 cup sugar1/2 cup maple syrupWhipped topping, optional
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust.
For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top.
Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.
