Caramel-Pecan Pumpkin Pie

The best of Thanksgiving desserts in one pie. Bam.


Prep: 25 minutes, Bake: 45 minutes
Yield: about 8 servings

You will need:
- 1 recipe for single crust pie (make THIS one, and freeze 2nd half for later use)
- 2 slightly beaten eggs
- 1 (15 oz) can pumpkin
- 1/4 cup half-and-half, light cream, or milk
- 3/4 cup granulated sugar
- 1 Tbs. all-purpose flour
- 1 tsp. finely shredded lemon peel
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 1/2 cup packed brown sugar (I doubled this part of the recipe, so 1 cup brn sugar)
- 1/2 cup chopped pecans (1 cup to double)
- 2 Tbs. butter, softened (4 Tbs. to double)

Directions:

Prep pastry for crust. and have ready. Preheat oven to 375 degrees.

In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent over browning, cover edge of pie with tin foil.

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 brown and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.