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Vermont Maple Pecan Pie


The only thing better than pecan pie is pecan pie with maple syrup and rum!  Can you imagine two more pleasant surprises in the ingredients list for a pie?  Let them become essentials for your pantry.

Vermont Maple Pecan Pie

Vermont Maple Pecan Pie


  • 3/4 cup packed Coombs sugar
  • 4 large eggs, room temperature
  • 6 Tbsp melted unsalted butter
  • 2/3 cup Coombs Family Farms pure maple syrup
  • 1 Tbsp dark rum
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • Pinch of salt
  • 1 cup shelled, raw pecan halves
  • 1 – 9” partially pre-baked pie crust


Preheat oven to 425 F. Beat one egg with 1 T water in small bowl; set aside. Combine Coombs sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust.  Bake for 20-30 minutes or until knife comes out clean.

Let stand for five minutes before serving. **No need to ask you let it cool any longer than that, we just don’t want you to burn your mouth! Enjoy!!