Pecan Topped Pumpkin Pie

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   1. Preheat oven to 375 degrees F. Place one nine inch pie crust in a pie plate and crimp the edges. Mix together pecans and brown sugar in small bowl and place 3/4 cup of the pecan mixture in bottom of pie shell. Set aside the remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, salt and pumpkin pie spice, in the bowl of an electric mixture fitted with the paddle attachment. Mix to combine. Pour the mixture into prepared pie shell.

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   2. Bake for 50 minutes or until the center isn't wiggly when you shake it. Add butter to remaining pecan mixture; stir until moistened and sprinkle over pie filling. Bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.