Caramel-Pecan Pumpkin Pie

Submitted by tasb

"This is a Better Homes & Gardens recipe. I love it because it has no evaporated milk."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 8

ingredients

• 1 pastry for single-crust pie
• 2 eggs, slightly beaten
• 15 ounces canned pumpkin
• 1⁄4 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

directions

1. Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired.
2. In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice.
3. 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.
4. 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.
5. 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.