...with a lil' twist: Pumpkin Pecan Maple Pie

A couple years ago I made this pie about eight times during the holidays and then gave it a rest last year. I posted a #tbt on my Instagram account (@withaliltwist if you didn't know :) ) showcasing this delicious holiday treat over a month ago and people have been asking for the recipe every since. So, low and behold I present to you Pumpkin Pecan Maple Pie (try saying that 5 times fast)! Enjoy and happy holidays :)

Pumpkin Pecan Maple Pie

Prep: 15 Minutes / Bake Time: 65 Minutes

Ingredients:

1 Pre-Made Frozen Pie Crust
3 Room Temperature Eggs (2 for pecan mix, 1 for pumpkin mix)
1 Tsp Vanilla Extract (1/2 for pecan mix, 1/2 for pumpkin mix)
1/3 Cup Brown Sugar, Packed
4 Tbsp Melted Butter (2 for pecan mix, 2 for pumpkin mix)
1/2 Cup Maple Syrup
1 Cup Pecans, Roughly Chopped
1 Can Pumpkin Puree
1/2 Cup Sugar
1/2 Cup Half and Half
4 Oz. Cream Cheese, Softened (about half a package)
1/2 Tsp Cinnamon
1/4 Tsp Ginger

Note: I think it's ideal to mix with a hand mixer, but it works just as good with a whisk like what I demonstrate below

Directions:

Take out frozen pie crust while prepping the pie filling. Preheat oven to 350 degrees and place a rack closest to the bottom of the oven.

PECAN MAPLE MIX

Place two eggs into a bowl and whisk together. Pour in maple syrup, 2 tbsp of butter, brown sugar and vanilla. Whisk until smooth and well incorporated.

Chop the pecans and add them to the mixture. Stir them in. Set mixture aside.

PUMPKIN MIX

Place the pumpkin puree in a bowl. Add the sugar, egg, half and half, cream cheese, butter, vanilla, cinnamon and ginger. Whisk together until smooth and fully incorporated.