No one in my family likes pumpkin pie except my Mom and Dad, and since it was just the three of us for Thanksgiving this year, I decided to make it for them. But not just any pumpkin pie! I reverse engineered this creation from Cake & Loaf‘s Thanksgiving menu that I kept seeing on their Instagram. This is the description: classic pumpkin pie in a pecan graham cracker crust topped with fluffy light cream cheese icing finished with maple syrup candied chopped pecans. Challenge accepted!

Inside Look

I did a little Google research to find recipes for each of these parts, and it turned out even better than I thought. I don’t even like pumpkin pie and even I admit it was really good. I actually made two of these pies, and brought one down to Nicole’s mom’s house for their Thanksgiving dessert, and the report back was glowing. Nicole said it’s now a mandatory tradition, and I think I agree!

Pumpkin Cream Cheese Pecan Crunch Pie

Inspiration: Cake & Loaf, sources indicated below

Ingredients

Pecan Graham Cracker Crust (Mel’s Kitchen Café)

  • 7 tbsp butter
  • 1 cup graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 2 tbsp brown sugar
  • big pinch of salt

Pumpkin Filling (Smitten Kitchen)

  • 1 3/4 cup pumpkin purée
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch nutmeg
  • pinch cloves
  • 1 1/3 cups whipping cream, cold
  • 3 eggs

Cream Cheese Whipped Cream (Baking a Moment)

  • 4 oz cream cheese, cold
  • 1/2 cup icing sugar
  • 1 cup whipping cream, cold
  • 1/2 tsp vanilla

Maple Candied Pecans (Cookie + Kate)

  • 1/2 tbsp butter
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • big pinch cinnamon
  • 3/4 cups pecan halves

Directions

  1. Crust: Preheat oven to 350º and get out a 9″ pie plate.
  2. In a medium microwave safe bowl, add the butter and melt it in the microwave. Add the graham cracker crumbs, pecans, brown sugar and salt and stir together with a fork.
  3. Press the mixture across the bottom and up the sides of the pie plate, and bake for 8-10 minutes. Let cool. (You can make this a day in advance as well. Just cover with foil and store in the fridge)
  4. Pumpkin Filling: Increase the oven to 400º. Combine the pumpkin, sugar, salt and spices in a medium saucepan and set over medium heat. Bring to a simmer and cook for 5-7 minutes, stirring frequently.
  5. Add the pumpkin mixture to a medium bowl, and whisk in whipping cream until smooth, then whisk in the eggs one at a time.
  6. Place the pie plate on a baking sheet lined with foil, then pour filling into crust (you might have a little bit extra which you can bake in a small oven safe dish). Bake for 15 minutes at 400°, then reduce heat to 350° and bake for 30-40 minutes until just barely jiggly in the centre. Let cool completely before adding the topping.
  7. Cream Cheese Whipped Cream: Add the cream cheese and icing sugar to a large bowl and beat until smooth. Add the cream down the side of the bowl in a very slow and steady stream. Whip until stiff peaks form and then fold in the vanilla. Dollop on top of the pie, and spread out with an offset spatula OR pipe it on with a large star tip. 
  8. Maple Candied Pecans: Preheat the oven to 325° and line a rimmed baking sheet with parchment paper.
  9. In a medium microwave safe bowl, add the butter, and melt it in the microwave. Add the maple syrup, vanilla, salt and cinnamon and whisk until combined. Add the pecans and stir to coat, then pour them onto the baking sheet in a single layer. Bake for 23-26 minutes, stirring after the first 10 minutes, then every 5 minutes after. Remove from the oven, stir one more time, then let cool. You can leave the pecan halves whole, or chop them, then sprinkle them on top of the pie. (You can also make these 1-2 weeks in advance and store in a airtight container)