Pastry for 9" single-crust pie
2 eggs
15 oz. can solid-pack pumpkin
½ c. maple syrup
¼ c. sugar
¼ c. heavy whipping cream
1 tsp. ground cinnamon
½ tsp. ground nutmeg
Topping:
2 eggs, lightly beaten
1 c. chopped pecans
½ c. sugar
½ c. maple syrup
Whipped topping (optional)
Line a 9" pie plate with pastry; trim and flute edges. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry. Combine eggs, pecans, sugar and syrup; spoon over top.
Bake at 425° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until crust is golden brown and top of pie is set. Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping if desired. —8 servings.