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Caramel Pecan Pumpkin Pie

Makes: 8 servings
Prep: 15 minutes
Bake: 45 minutes
 
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Ingredients

  • 1  recipe Pastry for Single-Crust Pie (see Recipe Center)
  • 2  slightly beaten eggs
  • 1  15-ounce 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.

Nutrition Facts

  • Servings Per Recipe 8 servings
  • Calories 377,
  • Total Fat (g) 18,
  • Saturated Fat (g) 5,
  • Cholesterol (mg) 63,
  • Sodium (mg) 188,
  • Carbohydrate (g) 50,
  • Fiber (g) 3,
  • Protein (g) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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