1 hr 40 min
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® All-Natural 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
Heat oven to 375°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water 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 aside.
Combine sugar, pumpkin and eggs in bowl. Add all remaining filling ingredients; mix well. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil. Bake 40 minutes. Remove aluminum foil. Continue baking 15-25 minutes or until knife inserted in center comes out clean.
Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.
Beat whipping cream at high speed in bowl until soft peaks form. 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, if desired.