Caramel-Pecan Pumpkin Pie

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1  recipe Pastry for Single-Crust Pie (see Recipe Center)
2   slightly beaten eggs
1  15-ounce can 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
Prepare and roll out pastry. 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 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.
2. 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. Makes 8 servings.

Source:  Better Homes & Gardens
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