Caramel-pecan Pumpkin Pie

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 pastry for single-crust pie
• 2 eggs, slightly beaten
• 15 ounces canned pumpkin
• 1/4 cup half-and-half or 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

Recipe

• 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.