3 tablespoons pure maple
syrup or maple-flavored syrup
1/2 cup whipping cream, chilled
Heat oven to 375 degrees F.
Combine flour and salt in large bowl; cut in butter until mixture resembles
Mix in water with fork until flour is just moistened.
Roll out dough on lightly floured surface into 12-inch circle. Fold into
quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom
and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set
Combine sugar, pumpkin and eggs in large bowl.
Add all remaining filling ingredients; mix well.
Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum
Bake for 40 minutes.
Remove aluminum foil.
Continue baking for 15 to 25 minutes or until knife inserted in center comes
Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple
syrup over pecans.
Beat whipping cream at high speed in chilled small bowl until soft peaks
Gradually add remaining 2 tablespoons maple syrup; continue beating until
stiff peaks form.
Spoon dollops of whipped cream unto pie; garnish with additional pecan halves,