Pecan Pumpkin Pie

Ingredients

• 1 unbaked pie crust
• 400g pumpkin purée
• 2 large eggs
• 100ml maple syrup
• 60g heavy cream
• 150g brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 100g pecan nuts
• 130g Cavendish & Harvey Caramel Drops filled with Belgian Chocolate

Preparation

• Preheat the oven to 200°C. Roll out the pie dough into a thin circle and transfer it into a pie plate. Crimp the edges as you like.
• Mix the eggs, pumpkin purée, maple syrup, brown sugar and heavy cream with the cinnamon and nutmeg in a bowl until smooth, then pour into the crust.
• Add the pecan nuts (either crushed or whole) as toppings, then bake for 40min until the crust is golden brown. Let the pie cool down for 1 hour, then add the melted Caramel Drops on top of the pecan nuts and enjoy!