Caramel-Pecan Pumpkin Pie
from BHG.com
| 1 recipe Pastry for Single-Crust Pie |
| 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 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. |
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