Name: Pecan Pumpkin Pie with Bourbon Maple Whipped Cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 homemade or store-bought pie crust, prepared; 3 eggs, divided; 1 cup pumpkin puree (not pumpkin pie mix); 1 cup granulated sugar, divided; 1 teaspoon pumpkin pie spice; 1 pinch salt; 2/3 cup light corn syrup; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla; 1 1/2 cups pecan halves, toasted (optional); 1 1/2 cups heavy cream; 2 tablespoons maple syrup; 1 to 2 tablespoons bourbon; 1/2 teaspoon vanilla

Ingredients

Scale

For the pie:

1 homemade or store-bought pie crust, prepared
3 eggs, divided
1 cup pumpkin puree (not pumpkin pie mix)
1 cup granulated sugar, divided
1 teaspoon pumpkin pie spice
1 pinch salt
2/3 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 1/2 cups pecan halves, toasted (optional)

For the whipped cream:

1 1/2 cups heavy cream
2 tablespoons maple syrup
1 to 2 tablespoons bourbon
1/2 teaspoon vanilla

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Instructions

Heat oven to 350 degrees F. Press pie crust into bottom and sides of 9-inch pie pan. Flute crust with fingers or press with fork tines.
In medium bowl, whisk 1 egg until lightly beaten. Add pumpkin, 1/3 cup sugar, pumpkin pie spice and salt. Whisk until smooth. Spread mixture evenly in pie crust.
In separate medium bowl, whisk 2 eggs until lightly beaten. Add corn syrup, 2/3 cup sugar, butter and vanilla. Whisk until smooth. Stir in pecan halves. Pour and spread mixture evenly over top of pumpkin mixture in pie crust.
Bake 1 hour until filling is set and pie crust is golden brown (if browns too quickly, cover crust with foil). Set on cooling rack to cool completely.
Meanwhile, make whipped cream: In large bowl or bowl of stand mixer, beat all ingredients on high speed until soft peaks form. Spoon whipped cream over pie slices just before serving.