Caramel-Pecan Pumpkin Pie
photo by Cynna
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 295.73 ml all-purpose flour
- 1.23 ml salt
- 59.14 ml shortening
- 59.16-73.94 ml cold water
- 2 eggs, slightly beaten
- 425.24 g can pumpkin
- 59.14 ml light cream or 59.14 ml milk
- 118.29 ml granulated sugar
- 14.79 ml all-purpose flour
- 4.92 ml lemon peel, finely shredded
- 2.46 ml vanilla
- 1.23 ml salt
- 1.23 ml ground cinnamon
- 1.23 ml ground nutmeg
- 0.61 ml ground allspice
- 118.29 ml brown sugar, packed
- 118.29 ml pecans, chopped
- 29.58 ml butter, softened
directions
- In a medium mixing bowl stir together the flour and salt.
- Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
- Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
- Form dough into a ball.
- On a lightly floured surface, flatten the ball of dough with hands.
- Roll dough from center to the edges forming a circle about 12 inches in diameter.
- Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
- Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
- In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
- Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate.
- Cover the edge of the pie with foil to prevent overbrowning.
- Bake in a 375 degree F oven for 25 minutes.
- Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
- Remove foil from pie
- Sprinkle brown sugar mixture over top of pie.
- Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
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RECIPE SUBMITTED BY
Cynna
Cleveland, 0