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Caramel-Pecan Pumpkin Pie
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Thanksgiving-inspired pumpkin pie with lemon zest and brown sugar-pecan topping.
Ingredients:
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 0.5 cup half-and-half
  • 0.75 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon zest
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground allspice
  • 1 (9 inch) prepared pie shell
  • 0.75 cup packed light brown sugar
  • 1 cup chopped pecans
  • 3 tablespoons butter
Instructions:
  • Preheat your oven to 375°F (190°C).
  • Whisk eggs, pumpkin, and half-and-half until smooth. Mix in sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until well combined. Pour into pie shell and cover edges with foil to protect from burning.
  • Place in a hot oven for 20 minutes.
  • Prepare the luscious pecan caramel topping by combining brown sugar, pecans, and butter in a bowl until well mixed. Gently spread the mixture over the pie. Bake until the topping is golden, bubbly, and a knife comes out clean, approximately 20 minutes. Let it cool on a wire rack.

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