Pumpkin Pecan Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
fat	19%	25%
liquid	103%	0%
total sugar	128%	90%
brown sugar share of total sugar	100%	96%
fruit	185%	0%
egg	87%	65%
dairy	103%	0%
salt	1%	1%
vegetables and beans	0%	17%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

230 g	1 recipe Whole Wheat Pie Crust
50 g	1 large egg (beaten with 1 teaspoon milk, for decorative leaves)
36 g	1/3 cup toasted pecans (finely chopped, at room temperature)
53 g	1/4 cup firmly packed dark brown sugar (light brown is OK too)
28 g	2 tablespoons unsalted butter (melted and cooled to room temperature)
425 g	1 3/4 cups pumpkin puree ((one 15-ounce can) not pumpkin pie filling)
150 g	3 large eggs (at room temperature)
238 g	1 cup heavy cream
242 g	3/4 cup pure maple syrup
14 g	1 tablespoon unsalted butter (melted and cooled to room temperature)
3 g	1 teaspoon ground cinnamon
1 g	1/2 teaspoon ground ginger
1 g	1/2 teaspoon freshly grated nutmeg
3 g	1/2 teaspoon kosher salt
	Whipped cream (for serving)

Method: 8 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Erin, this was a delicious pie. However, my pecans did not float to the top as you described. I used all the ingredients exactly as written, at room temperature, and full-fat heavy cream. I followed your recipe by starting the pie at a higher temp at the bo” — a cook, 5.0★

“Not a huge fan of regular pumpkin pie but this one was really something. I made some adjustments with what I had at home. Since maple syrup is not something we have on hand here (I live in the Netherlands) I used came sugar. Substitute the half and half for ve” — a cook, 5.0★