Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Make traditional pumpkin pie extraordinary with this delicious holiday dessert recipe - a hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream make this pie the perfect end to any meal!
Heat oven to 375°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water until flour is just moistened.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine sugar, pumpkin and eggs in bowl. Add all remaining filling ingredients; mix well. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil. Bake 40 minutes. Remove aluminum foil. Continue baking 15-25 minutes or until knife inserted in center comes out clean.
Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.
Beat whipping cream at high speed in bowl until soft peaks form. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form. Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground nutmeg and cloves.
Dietary Fiber: 3g
I made this last thanksgiving and will make it again...everyone loved it
Delicious. The maple syrup really puts it over the top. Great reviews by our guests.
Easy to make, very rich, a holiday favorite.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2042
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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