Caramel-Pecan Pumpkin Pie Recipe

Name: Caramel-Pecan Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 (15 ounce) can pumpkin puree; 1/2 cup half-and-half; 3/4 cup white sugar; 1 tablespoon all-purpose flour; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1 (9 inch) prepared pie shell; 3/4 cup packed light brown sugar; 1 cup chopped pecans; 3 tablespoons butter

Servings: persons

2 eggs
1 (15 ounce) can pumpkin puree
1/2 cup half-and-half
3/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 (9 inch) prepared pie shell
3/4 cup packed light brown sugar
1 cup chopped pecans
3 tablespoons butter

1
Preheat oven to 375 degrees F (190 degrees C).
2
Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
3
Bake in preheated oven for 20 minutes.
4
Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 eggs, 1 (15 ounce) can pumpkin puree, 1/2 cup half-and-half, 3/4 cup white sugar, and more.

Yes, Caramel-Pecan Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel-Pecan Pumpkin Pie

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