Caramel Pecan Pumpkin Pie

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Makes: 8 servings
Prep: 15 mins Bake: 375°F 45 mins
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Caramel Pecan Pumpkin Pie
Ingredients
  • 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
Directions

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 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.

Pastry for Single-Crust Pie
Ingredients
  • 1 1/4
    cups all-purpose flour
  • 1/4
    teaspoon salt
  • 1/3
    cup shortening
  • 3 - 4
    tablespoons cold water
Directions

In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Nutrition Facts (Caramel Pecan Pumpkin Pie)
  • Servings Per Recipe 8,
  • Calories 377,
  • Protein (gm) 5,
  • Carbohydrate (gm) 50,
  • Fat, total (gm) 18,
  • Cholesterol (mg) 63,
  • Saturated fat (gm) 5,
  • Dietary Fiber, total (gm) 3,
  • Sodium (mg) 188,
  • Percent Daily Values are based on a 2,000 calorie diet
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