Caramel-Pecan Pumpkin Pie

Posted By Pineknot.

Ingredients.

1 single-pie crust
2 slightly beaten eggs
1 15 oz can pumpkin
1/4 cup half-and-half, light cream, or milk
3/4 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

Directions.

Prepare and roll out single pie crust. Line a 9 inch pie plate with pastry. trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent over browning, cover edge of pie with foil. Bake in a 375 degree 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 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.