Caramel Pecan Pumpkin Pie
Ingredients
- pumpkin purée (425 grams)
- half-and-half (120 milliliters)
- eggs (2 )
- white sugar (150 grams)
- all-purpose flour (8 grams)
- grated lemon zest (5 grams)
- vanilla extract (2 grams)
- salt (1.5 grams)
- ground cinnamon (1.5 grams)
- ground nutmeg (1.5 grams)
- ground allspice (0.5 grams)
- prepared pie shell (1 )
- chopped pecans (240 grams)
- packed light brown sugar (150 grams)
- unsalted butter (42 grams)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat pumpkin, half-and-half, and eggs together in a mixing 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.
- Bake in the preheated oven for 20 minutes.
- Meanwhile, combine pecans, brown sugar, and butter in a bowl until evenly mixed; carefully spoon over top of pie. Continue baking pie until topping is golden and bubbly, and a knife inserted into the center comes out clean, about 20 minutes more. Cool on a wire rack.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 467
- fat: 26 g
- sats: 7 g
- carbs: 57 g
- fibre: 4 g
- protein: 6 g
- salt: 0.378 g