Caramel-Pecan Pumpkin Pie

READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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