Maple Pecan Pumpkin Pie

A pumpkin pie that pulls in two of fall’s best flavors. Pecans and raisins fold right into the filling, so every slice has little pockets of toasted crunch and chewy sweetness alongside the silky pumpkin custard.

The key move is maple flavoring twice: once in the custard, once in the whipped cream on top. That double hit stacks the maple note so it reads clearly through the warm cinnamon and pumpkin. Evaporated milk in the filling (instead of regular cream) gives a denser, richer set that slices clean without weeping.

The oven starts hot at 425°F (220°C), which sets the crust fast before the custard has a chance to soak in and go soggy. Watch the center during the last 10 minutes, a slight jiggle is done, fully firm is overbaked and cracks as it cools.

Kitchen Tips

• Toast the chopped pecans briefly in a dry skillet before adding, the flavor doubles.
• Cover the crust edge with foil or a pie shield if it browns too fast.
• Cool the pie completely before topping, warm pie melts the whipped cream immediately.
• Real maple syrup can sub for maple flavoring, use 1 tablespoon and reduce sugar slightly.

Variations

• Swap raisins for dried cranberries for a tarter contrast.
• Add ½ teaspoon ground ginger and ¼ teaspoon cloves to the filling for a spiced-pumpkin lean.
• Drizzle the finished pie with caramel sauce before the pecan halves go on.