Maple Praline Pumpkin Pecan Pie Recipe via South End's Chef Martschenko

Stephanie Webster

While many of our readers have family traditions when it comes to Thanksgiving, we, at CTbites, feel it is important to add a newcomer to the recipe box each year. For 2016, we offer you a classic developed by South End's Chef Nick Martschenko. His recipe for Maple Praline Pumpkin Pecan Pie may become your family's go-to dessert. If you decide to cook this in your home next week, let us know what you thought.  

Maple Praline Pumpkin Pecan Pie Recipe

Makes one 8” pie

Preheat oven to 325’F


  • 3 Tablespoons unsalted butter
  • 2 Tablespoons sugar
  • 1/4 teaspoon salt
  • ½ beaten egg, reserve other ½ 
  • 2 Tablespoons cold milk
  • 1 Cup All Purpose flour


  • 1 small sugar pumpkin, roasted and pureed, cooked down to 1 cup (youcan substitute canned pumpkin)
  • ¼ Cup packed light brown sugar
  • 2 Tablespoon sugar
  • The reserved ½ egg, beaten
  • 1 Tablespoon heavy cream
  • 1 Tablespoon unsalted butter (softened)
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground Cinnamon
  • 1/8 teaspoon ground Allspice
  • 1/8 teaspoon ground Nutmeg

Pecan Pie Syrup (see below for maple option):

  • 3/4 Cup dark brown sugar
  • 3/4 Cup sugar
  • 2 small eggs
  • 1½ Tablespoons unsalted butter (melted)
  • 2 teaspoons vanilla extract
  • pinch of salt
  • pinch of cinnamon
  • 3/4 Cup pecan pieces

Method for the Dough:

Place the softened butter, sugar and salt in a mixing bowl and mix on high speed until it is creamy. Add the egg and beat for an additional 30 seconds. Add the milk and beat another 2 minutes. Add the flour and mix until blended. Do not over mix or dough will become tough. Remove from mixer and shape into a disk. Wrap in plastic and chill at least 1 hour or preferably overnight. Once chilled, roll dough out to ¼-1/8th of an inch. Place in a greased and floured 8” round cake pan. Press firmly in pan and trim edges. Chill 15-20 minutes.

For the Pumpkin Filling:

Combine all the ingredients in a mixing bowl. Beat on a medium speed until it is all combined. Set aside.

For the Pecan Pie Syrup:

Combine all the ingredients except the pecans. Mix thoroughly until the syrup is opaque; stir in pecans, set aside.

To Assemble:

Spoon the pumpkin filling into the dough lined cake pan. Pour the pecan syrup on top. Bake in a 325’F oven until a knife inserted in the center comes out clean. Usually takes 90-105 minutes. Cool and serve with Chantilly Cream. (Fresh made sweetened whipped cream).

NOTE: There are two ways to achieve the "Maple" profile:

  1. You can serve the pie with maple ice cream, which is done at the restaurant; or
  2. You can adjust the regular sugar in the Pecan Pie Syrup to 1/2 cup and add 1/4 cup Connecticut maple syrup

[Photo courtesy of Pillsbury]