Pumpkin pie with Caramel Pecan topping
tiffany
ingredients
- 15 oz can pumpkin
- 3 slightly beaten eggs
- 1/3 cup half-and-half or heavy cream
- 1/2 tsp vanilla
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 Tbsp flour
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 tsp salt
- 2 Tbsp softened butter
- Single crust pie, prepared as directed above
directions
- 1
Step 1: In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and spices.
- 2
Step 2: In a separate bowl, combine the pumpkin, eggs, half-and-half, and vanilla.
- 3
Step 3: Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into the pastry-lined pie plate. Bake at 375° for 25 minutes
- 4
Step 4: While the pie bakes, stir together the brown sugar, pecans, salt, and butter until combined. Remove the pie from the oven and sprinkle the brown sugar mixture over the top of the pie.
- 5
Step 5: Bake for 20 minutes more or until the center is set and the topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.
Source: tiffany
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