Caramel-Pecan Pumpkin Pie

This caramel-pecan pumpkin pie recipe combines pumpkin filling with a caramelized brown sugar-pecan topping — enjoy two Thanksgiving favorites in one.

• 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 the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven for 20 minutes.

Step 3

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

Step 4

Meanwhile, combine pecans, brown sugar, and butter in a bowl until evenly mixed; carefully spoon over top of pie. Continue baking until topping is golden and bubbly, and a knife inserted into pie center comes out clean, about 20 minutes more. Cool on a wire rack.