Pumpkin Pecan Pie

Roll out the pie crust and gently press it into the dish, ensuring it fits snugly against the sides and bottom. Trim any excess dough hanging over the edges. Use a fork to prick the bottom of the crust several times to prevent air bubbles. Preheat your oven to 375°F (190°C).

In a mixing bowl, combine 1 cup of canned pumpkin, ¼ cup of maple syrup, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg and a pinch of salt. Mix until smooth and well combined. Taste and adjust the sweetness or spices if needed.

In a separate bowl, mix ½ cup of chopped pecans with 2 tablespoons of brown sugar and 1 tablespoon of melted butter. Stir until the pecans are evenly coated.

Pour the pumpkin filling into the prepared pie crust, spreading it evenly. Sprinkle the pecan mixture over the top, covering the pumpkin layer completely.

Place the pie on the center rack of the preheated oven and bake for 25-30 minutes or until the filling is set and the pecans are golden brown. If the edges of the crust brown too quickly, cover them with aluminum foil.

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. This allows the filling to set and makes slicing easier.

Once cooled, slice the pie into even portions and serve. Optionally, add a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

Veal’s leg with cranberry sauce;   Salmon rolls;   Spinach and Feta Pancakes;   Sundried tomato and parmesan pancakes;   Chickpea and spinach pancakes;   Boiled beef and vegetable loaf;   Chicken cutlets with mushrooms;   Braised pearls of the sea.

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