Prep 25 mins
Cook 45 mins
This is a Better Homes & Gardens recipe. I love it because it has no evaporated milk.
- 1 pastry for single-crust pie
- 2 eggs, slightly beaten
- 15 ounces canned pumpkin
- 1⁄4 cup half-and-half or 1⁄4 cup light cream or 1⁄4 cup milk
- 3⁄4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon peel, finely shredded
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground allspice
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup pecans, chopped
- 2 tablespoons butter, softened
- Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
- Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. 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.
- I don't add the lemon peel, and I add 1/4 tsp ginger, increase the vanilla to 1 tsp, I used fresh cooked pumpkin instead of canned and I omit the topping for a regular pie. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.