Pecan Pumpkin Pie

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This is a great recipe that combines two holiday classics. It is a great way to satisfy the pumpkin and nut loving pie eater.

Ingredients

  • 1 box refrigerated pie crust
  • 2 slightly beaten eggs
  • 1 15-ounce can pumpkin
  • 1/4 cup light cream
  • 3/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon allspice
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons butter, softened

Directions

  1. Preheat oven to 375 degrees.
  2. Line a 9-inch pie plate with pastry and trim, crimp edges of desired.
  3. In a large bowl stir together eggs, pumpkin, and cream.
  4. Stir in the granulated sugar, flour, vanilla, salt, cinnamon, nutmeg and allspice.
  5. Pour pumpkin mixture into the pastry-lined pie plate.
  6. To prevent over browning, cover edge of pie with foil.
  7. Bake for 25 minutes.
  8. Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
  9. Remove foil, sprinkle brown sugar mixture over the top of the pie.
  10. Bake for 20 more minutes or until a knife inserted in the middle comes out clean and topping is golden and bubbly.
  11. Cool on a wire rack.
  12. Cover and refrigerate within 2 hours.