Maple Pecan Pumpkin Pie

Crust
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
2 to 3 tablespoons cold water

Filling
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
1/2 cup pecan halves
3 tablespoons pure maple syrup or maple-flavored syrup
1/2 cup whipping cream, chilled

Heat oven to 375 degrees 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.

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