Maple Pecan Pumpkin Pie



CRUST:

• 1 cup flour
• 1/8 teaspoon salt
• 1/3 cup cold butter
• 2-3 tbsp cold water

FILLING:

• 1/4 cup sugar
• 1 3/4 cups pumpkin puree, 15 oz can
• 2 eggs, slightly beaten
• 1 cup whipping cream
• 1/4 cup maple syrup
• 2 teaspoons pumpkin pie spice

TOPPING:

• 1/2 cup pecan halves
• 3 tablespoons maple syrup
• 1/2 cup whipping cream, chilled
• pumpkin pie spice, optional

Instructions:
Heat the oven to 375 degrees. Stir together the flour and salt in a large bowl. Cut in butter until the mixture is crumbly. Mix in water with a fork until the flour is just moistened. Roll out the pastry on a lightly floured surface into a 12" circle. Place in a 9" pie pan. Crimp or flute the crust; set aside.
Combine sugar, pumpkin and eggs in a large bowl. Add all remaining filling ingredients and mix well. Pour into the prepared pie crust. Cover the edge of the crust with a 2" strip of foil. Bake for 40 minutes. Remove the foil and continue to bake for 15-25 minutes or until a knife inserted in the center comes out clean.
Arrange pecan halves on top of the pie; drizzle or brush 1 tbsp maple syrup over pecans.
Beat the whipping cream at high speed in a chilled mixer bowl until soft peaks form. Gradually add remaining maple syrup; continue beating until stiff peaks form. Spoon dollops of whipped cream onto the pie; sprinkle with pumpkin pie spice if desired.

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