Caramel-Pecan Pumpkin Pie Ingredients 1 frozen pie crust, thawed 2 slightly beaten eggs 1 can (15 oz.) pumpkin 1/4 cup Half-and-Half®, light cream, or milk 3/4 cup granulated sugar 1 tbsp. all-purpose flour 1 tsp. finely shredded lemon zest 1/2 tsp. vanilla 1/4 tsp. each salt, ground cinnamon, ground nutmeg 1/8 tsp. ground allspice 1/2 cup each packed brown sugar, chopped pecans 2 tbsp. butter or margarine, softened Directions Heat oven to 375º F. (185º C). Line a 9" pie plate with pastry. Trim; crimp edge as desired. In a large bowl, stir eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover edge of the pie with foil to prevent over-browning. Bake in oven for 25 minutes. Meanwhile, in a medium bowl stir the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake 20 minutes more, or until a knife inserted near center comes out clean, and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.
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