Maple Pecan Pumpkin Pie

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold Land O Lakes Butter
• 2 to 3 tablespoons cold water
• 1/4 cup sugar
• 1 (15-ounce) can pumpkin
• 2 Land O Lakes Eggs, slightly beaten
• 1 cup Land O Lakes Heavy Whipping Cream
• 1/4 cup pure maple syrup or maple-flavored syrup
• 2 teaspoons pumpkin pie spice*
• 1/2 cup pecan halves
• 3 tablespoons pure maple syrup or maple-flavored syrup
• 1/2 cup Land O Lakes Heavy Whipping Cream
• Pecan halves, if desired

1. Heat oven to 375F.
2. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Mix in water until flour is just moistened.
4. Roll out dough on lightly floured surface into 12-inch circle.
5. Fold into quarters.
6. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
7. Trim crust to 1/2 inch from edge of pan.
8. Crimp or flute edge.
9. Set aside.
10. Combine sugar, pumpkin and eggs in bowl.
11. Add all remaining filling ingredients; mix well.
12. Pour into prepared pie crust.
13. Cover edge of crust with 2-inch strip of aluminum foil.
14. Bake 40 minutes.
15. Remove aluminum foil.
16. Continue baking 15-25 minutes or until knife inserted in center comes out clean.
17. Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.
18. Beat whipping cream at high speed in bowl until soft peaks form.
19. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form.
20. Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.
21. *Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground nutmeg and cloves.

flour, salt, cold, cold water, sugar, pumpkin, eggs, cream, maple syrup, pumpkin pie spice, pecan halves, maple syrup, cream, halves

Taken from www.landolakes.com/recipe/2042/maple-pecan-pumpkin-pie (may not work)