In pursuit of a simple, fabulous, imperfect life at home.

{SavourTheSeason} Days 29, 30 & 31: Maple Pecan Pumpkin Pie

This pie counts as three days of the 31 Days of Autumn.  Because it's that good, but also because I need a break. I am tired from baking and crafting and cooking and tending to sick babies and nesting like crazy because this little babe in my womb is due in only 5 weeks.  Where did the time go?

So please forgive me for cheating a little on my 31 days series.  And enjoy this Maple Pecan Pumpkin Pie recipe!

Start with your favourite pie crust.  I've shared my real butter pie crust recipe before in this post.

In a food processor or blender,mix together:

  •  1/2 cup milk combined with 1/2 cup heavy cream

Pour filling into pie crust.

Put pie on a cookie sheet and use tinfoil to cover your pie edges so that they don't burn.

Bake at 400 degrees for the first 20 minutes and then turn the heat down to 350 degrees and cook another 30 minutes or until the filling has puffed up and is no longer wet to the touch but still jiggly, if that makes sense.

While pie is baking, make the pecan topping. In a food processor, crumble together:
  • 2 Tbsp butter
  • 1 Tbsp grated orange zest
  • 1/4 cup brown sugar
  • 1 cup pecan halves

Spread the pecan topping on the top of the pie and cook for 10 more minutes.

Remove pie from oven and cool completely, ideally overnight.  Don't get impatient on this.  All of my pumpkin pie failures have always been because I thought I could rush things and slice the pie while it is still warm.  Make your pumpkin pie a day ahead to let the flavour and texture develop as it cools completely!

[This is the final post in a series about celebrating autumn. Click here for more Autumn-y goodness!]
Thanks so much for visiting The Complete Guide to Imperfect Homemaking.  Please take a moment to "like" me on facebook or follow me on Twitter!


  1. How do you keep your brown sugar from going hard? I've been trying out different containers lately, but haven't found one I like yet.

    1. I just buy a brand that comes in a big zip-top bag. The zip-top keeps it fresh!

    2. We always put a slice of bread in it.. I have no idea why it's just what my grandma did!

    3. We either put bread slices or jumbo marshmallows in ours. Keeps ot nice and soft!

    4. I always keep mine in a mason with a tight sealing lid. . . Works like a charm, I actually forgot one of my jars once about 6 months later it was still soft . . . And when it gets hard you can always steam it back into softness
      Stephie N

  2. Yummmmmm. This looks delicious. I have never made a pumpkin pie but this recipe looks both delicious and easy (two of my most compelling reasons to bake!) Hope all goes well as you near the end of another pregnancy.
    Keep up the God work.

  3. Do you refrigerate the pie overnight or let it sit out at room temperature?

    1. Either, depending on if I have the fridge space or not.

  4. Thank you for a wonderful series!
    It was refreshing to see all the wonderful, traditional ways to enjoy fall without spending big bucks on going to corn mazes or the like.

    I'm sad to see the series end but so thankful to have it bookmarked for future reference! I too am about ready to end my series - but I'm glad I did it!

    31 Days to Living a More Intentional Life

  5. I enjoyed your series very much, Kelly! Prayers for a safe and easy delivery for you and your little one!

  6. You are off the hook. :-) Congrats on finishing the series! It's been a joy to read... and wow, what a way to finish with a bang!

  7. How would this taste without the nut layer? Would it be OK as a stand alone maple pumpkin pie? We have some friends/family with severe nut allergies, but the pumpkin portion sounds scrumptious! Thanks for this fabulous series; I've enjoyed it very much.

    1. I adapted the recipe from a plain pumpkin pie i suppose it would be fine. I don't particularly like ordinary pumpkin pie, so that's why I add the nut layer.

      If you try it,let me know how it turns out!

  8. Looks delicious and sounds doable!
    Thank you for the series, and rest up:)

  9. You will be missed Kelly!
    I LOVE your blog! Congratulations and try to relax before your lovely new baby girl comes along!
    Good Luck!
    Jes <3 xoxo

  10. You are MORE than excused! ;) I really enjoy reading your you have been able to keep going these 31 Days with all going on that you mentioned I do not know. I was 8 days in and took a break! Way to go!

  11. I'm glad you're taking a break. You can't get these last days of getting ready for a baby back again (this from a former workaholic who has regrets), and talk about up while you can! Five Have a peaceful holiday season as your family grows.

  12. I really enjoy reading your blog, especially this past 31 day series! I can't wait to see what you write about after your little break.

    If you get a chance after your break, come check out my blog, where I linked to your recipe in my Friday Five!

    Whitney J.

  13. Definitely going to make that for Thanksgiving. I'm not a Pumpkin Pie fan but several in my family are and they will love that!

  14. I realize I am over a year late to this party..but just found this blog and have to comment I am not a big oatmeal fan but, I crave it once in while like liver and onions :) and just loved the pumpkin oatmeal recipe sure jazzes up a tired plain mush...I ate like two giant bowls of course topped with agave, splenda . pat of butter and milk, extra actually was a treat this morning, also anyone attempting any pumpkin pie recipe I highly suggest doing a blind bake to your crust first..this step helps with soggy crust issues which I think perhaps has turned some people off the pie ,this pecan recipe sounds delicious I alsomake a pumpkin /apple pie layer of apple on bottom cooked for while then pumpkin added on top cooked again hence the layers don't mix with each other. might not sound appealing but ,mixture is quite good. thanks for all!!


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