Caramel-Pecan Pumpkin Pie

Enjoy Thanksgiving's favorite flavors in this easy-to-make pie that combines a pumpkin filling accented with lemon zest, and a caramelized brown sugar-pecan topping.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 467 Calories

Ingredients

• 2 eggs
• 1 cup chopped pecans
• 3 tablespoons butter
• 1 teaspoon lemon zest
• 1 tablespoon all-purpose flour
• 1 (15 ounce) can pumpkin puree
• 1 (9 inch) prepared pie shell
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.75 cup white sugar
• 0.75 cup packed light brown sugar
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.125 teaspoon ground allspice
• 0.5 cup half-and-half

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Bake in preheated oven for 20 minutes.

Step 3

Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.

Step 4

Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.