Recipe for Pumpkin and Pecan Pie

Preheat the oven to 160°C (325°F).

Chop the pecans, then spread them out evenly on a baking sheet lined with parchment paper. Bake for 15 minutes.

In a saucepan over medium heat, add the pumpkin cubes with half of the sugar, cinnamon, and maple syrup. Cook for 20 minutes over medium heat, stirring regularly.

Separate the egg whites from the yolks. Whisk the yolks with the remaining sugar in a mixing bowl until the mixture whitens.

Remove the pumpkin from the heat and blend everything together. Pour it into the bowl with the egg yolks and whisk to combine well.

Immediately add the cream and vanilla extract, then blend again and return to the saucepan. Heat over low heat until the cream thickens: it should coat the back of a spoon.

Whip the egg whites until stiff peaks form and fold them into the cream.

Line a tart pan with parchment paper, then roll out the dough into it. Spread the pecans on the bottom, then cover with pumpkin cream.

To finish, bake for 30 minutes. Once out of the oven, drizzle with a thin layer of maple syrup and sprinkle with cinnamon, powdered sugar, or crushed pecans.