Pecan Pumpkin Pie

• Pastry for single-crust pie (9 inches)
• 2 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup maple syrup
• 1/4 cup sugar
• 1/4 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs, lightly beaten
• 1 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup maple syrup
• Whipped topping, optional

1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
2. For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
3. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
4. Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired.

pastry, eggs, solidpack pumpkin, maple syrup, sugar, heavy whipping cream, ground cinnamon, ground nutmeg, eggs, pecans, sugar, maple syrup, topping

Taken from www.tasteofhome.com/recipes/pecan-pumpkin-pie/ (may not work)