PECAN CARAMEL PUMPKIN PIE

PECAN CARAMEL PUMPKIN PIE image

Yield 1

Number Of Ingredients 14

2 slightly beaten eggs
1 15-ounce pumpkin
1/4 cup half-and-half, light cream, or milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
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 packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened

Steps:

1. Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge. 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 for 25 minutes. 2. While that bakes 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.