Caramel Pecan Pumpkin Pie

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This is a delicious hybrid of Pecan and Pumpkin Pies. The pumpkin is dense and rich and pecans crispy and sweet. A new favourite in our home! Thanks Better Homes Cookbook!!

Preparation time: 15
Cooking time: 45

Difficulty: Easy - for beginners
Serves: 8


1 recipe Pastry for Single-Crust Pie (see Recipe Center)
2 slightly beaten eggs
1-15 ounce can pumpkin
1/4 cup half-and-half, light cream, or milk
3/4 cup granulated sugar
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
teaspoon ground allspice
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened


1. Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge. 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.
**I doubled the the pecans for the topping and increased the butter and sugar by half. Seemed to be great.***


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