Pumpkin and Maple Pecan Pie with Spiced Whipped Cream

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 80 minutes, layers prepared pie crust, pumpkin puree, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 American cuisine 350 cal/serving

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Ingredients

1 (9-inch) prepared pie crust
1 1/2 cups pumpkin puree
1/2 cup maple syrup
1/2 cup heavy cream
1/4 cup, packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup, toasted and chopped pecans
1 cup heavy whipping cream
1/4 teaspoon ground cinnamon (for whipped cream)
1 tablespoon maple syrup (for whipped cream)

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Instructions

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.
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.
Step 3: Stir in 3/4 cup toasted and chopped pecans into the filling. Pour the mixture into the prepared pie crust.
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.
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.