Over the weekend I baked a pecan pumpkin pie using a recipe I found in my sister's "Better Home and Gardens Cookbook". I made homemade whipped cream to top the pie with; in addition to adding vanilla and a little confectionary sugar to my whipped cream I added about a teaspoon of maple flavored extract. I thought it was a nice addition to the autumnal flavor.
1 1/4 cups coarsely chopped pecans, walnuts, or hazelnuts
1. Preheat oven to 375 degrees F. Prepare Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.
2. Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.
3. Makes 8 slices.