Pumpkin and Maple Pecan Pie with Spiced Whipped Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic pumpkin pie sweetened with maple syrup and topped with toasted pecans, served alongside lightly spiced whipped cream for a cozy holiday dessert. This american-inspired thanksgiving ready in about 80 minutes pairs (9-inch) prepared pie crust, pumpkin puree, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (12 ratings) Prep: 20 min Cook: 60 min Serves 8 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Fit 1 prepared 9-inch pie crust into a pie dish and set aside. In a large bowl, whisk together 1 1/2 cups pumpkin puree, 1/2 cup maple syrup, 1/2 cup heavy cream, 1/4 cup packed brown sugar, and 2 large eggs until smooth.
  2. Step 2: Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt to the pumpkin mixture and whisk to combine.
  3. Step 3: Stir in 3/4 cup toasted and chopped pecans into the filling. Pour the mixture into the prepared pie crust.
  4. Step 4: Bake the pie for 50-60 minutes until the filling is set but still slightly jiggly in the center. Let cool completely on a wire rack.
  5. Step 5: For the spiced whipped cream, beat 1 cup heavy whipping cream with 1 tablespoon maple syrup and 1/4 teaspoon ground cinnamon until soft peaks form. Serve a generous dollop atop each slice of pie.

Frequently asked questions

How long does Pumpkin and Maple Pecan Pie with Spiced Whipped Cream take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pumpkin and Maple Pecan Pie with Spiced Whipped Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (9-inch) prepared pie crust from drying out.

Can I substitute ingredients in Pumpkin and Maple Pecan Pie with Spiced Whipped Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin and Maple Pecan Pie with Spiced Whipped Cream for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pumpkin and Maple Pecan Pie with Spiced Whipped Cream?

American thanksgiving like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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