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Popular in Food

Caramel Pecan Pumpkin Pie

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

Caramel Pecan Pumpkin Pie

Ingredients

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

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.

Nutrition Facts (Caramel Pecan Pumpkin Pie)

    Per serving:
  • 377 kcal cal.,
  • 18 g fat
  • (5 g sat. fat,
  • 63 mg chol.,
  • 188 mg sodium,
  • 50 g carb.,
  • 3 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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