Maple Pecan Pumpkin Pie

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES® Butter
2 to 3 tablespoons cold water

Filling Ingredients:
1/4 cup granulated sugar
1 (15-ounce) can cooked pumpkin
2 large eggs, slightly beaten
1 cup whipping cream
1/4 cup pure maple syrup or maple-flavored syrup
2 teaspoons pumpkin pie spice

Topping Ingredients:
1/2 cup pecan halves
3 tablespoons pure maple syrup or maple-flavored syrup
1/2 cup whipping cream, chilled
Heat oven to 375°F. Combine flour and salt in large bowl; cut in
butter until mixture resembles coarse crumbs. Mix in water with fork
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 large 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 for 40 minutes.
Remove aluminum foil. Continue baking for 15 to 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 chilled small 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.
Makes 8 servings.

Nutrition Facts (1 serving):
Calories: 460
Fat: 32 g
Cholesterol: 150 mg
Sodium: 135 mg
Carbohydrates: 35 g
Dietary Fiber: 3 g
Protein: 5 g