Spiced Pumpkin and Maple Pecan Pie

This Spiced Pumpkin and Maple Pecan Pie combines the rich, creamy texture of traditional pumpkin pie with the crunch of toasted pecans and a hint of maple syrup. The warm spices of cinnamon and nutmeg enhance the fall flavors, making it a perfect dessert for autumn gatherings or holiday celebrations. This pie is a delightful balance of sweet and nutty, while remaining gluten-free and suitable for various dietary needs.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 cup maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup heavy cream
• 1 cup pecans, chopped and toasted
• 1 gluten-free pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the pumpkin puree, maple syrup, eggs, and vanilla extract. Mix until smooth.
3. Add the ground cinnamon, nutmeg, ginger, and salt to the mixture and stir well.
4. Pour in the heavy cream and mix until fully incorporated.
5. Fold in the chopped and toasted pecans, reserving a few for garnish.
6. Pour the pumpkin mixture into the gluten-free pie crust.
7. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
8. Allow the pie to cool before serving. Garnish with reserved pecans if desired.