Delicious Pumpkin Pecan Pie

One of my favorite pumpkin pies! It's a cross between a pumpkin and pecan pie, very rich, but extremely delicious! serve with a dollop of whipped cream.

• Ready In: 1 hr 25 mins
• Serves: 6-8
• Yields: 1 (9-inch) pie

Ingredients

• 2  eggs
• 1⁄4 cup white sugar
• 1⁄4 cup brown sugar
• 1  teaspoon all-purpose flour
• 1  teaspoon pumpkin pie spice
• 1⁄4 teaspoon salt
• 2⁄3 cup canned pumpkin
• 2⁄3 cup half-and-half cream
• 1  unbaked 9-inch deep dish pie pastry (or use my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust)

• PECAN TOPPING

• 2  eggs
• 1⁄2 cup dark corn syrup
• 2  tablespoons brown sugar
• 2  tablespoons molasses
• 1  tablespoon all-purpose flour
• 1  teaspoon vanilla
• 1⁄2 teaspoon salt
• 1⁄2 cup  chopped pecans
• 1  cup pecan halves

Directions

1. Set oven to 425°F (will reduce temperature later).
2. Prepare an unbaked pie/pastry crust.
3. In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth.
4. Mix in pumpkin.
5. Gradually beat in the half and half.
6. Pour into crust.
7. Cover edges loosely with foil.
8. Bake for 10 minutes.
9. Reduce heat, and bake for 15 minutes longer.
10. Remove pie from oven, and remove the foil.
11. To make topping: beat eggs in a mixing bowl until foamy.
12. Add in corn syrup, brown sugar, molasses, flour, vanilla and salt.
13. Pour over the baked pumpkin mixture in shell.
14. Sprinkle with chopped pecans, and cover with pecan halves.
15. Return to oven and bake uncovered for 30-35 minutes longer, or until set.
16. Cool on wire rack for about 2 hours.
17. Then refrigerate until ready to serve.
18. Store any leftovers (bet you won't have any though lol!) in the fridge.