Pecan Pumpkin Pie

Ingredients

* Pastry for single-crust pie (9 inches)

* 2 eggs

* 1 can (15 ounces) solid-pack pumpkin

* 1/2 cup maple syrup

* 1/4 cup sugar

* 1/4 cup heavy whipping cream

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

* TOPPING:

* 2 eggs, lightly beaten

* 1 cup chopped Diamond of California® Pecans

* 1/2 cup sugar

* 1/2 cup maple syrup

* Whipped topping, optional

Directions

* Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.

* For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.

* Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.

* Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired. Yield: 8 servings.