Caramel Pecan Pumpkin Pie

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4.5 by 29 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 45 mins 375°F

Caramel Pecan Pumpkin Pie

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

Directions

  1. 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.
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Nutrition Facts (Caramel Pecan Pumpkin Pie)

  • Per serving:
  • 377 kcal ,
  • 18 g fat
  • (5 g sat. fat ,
  • 63 mg chol. ,
  • 188 mg sodium ,
  • 50 g carb. ,
  • 3 g fiber ,
  • 5 g pro.
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Reviews (1)

29 Ratings
366 Days Ago
When I was a food editor for BH&G, we featured a chapter in the red plaid cookbook of old favorites from past cookbooks. We chose to include this recipe from 1939. Pumpkin pie has never been my pie of choice. This one, however, is perfect. A dollop of sweetened whipped cream is a must.

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