Caramel-Pecan Pumpkin Pie
Ingredients:
Pie Crust (seriously, just buy one)
2 slightly beaten eggs
1 15-ounce can of pumpkin
1/4 cup milk
3/4 cup granulated sugar
1 tablespoon flour
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened
1. Line a 9-inch pie plate with pastry. In a large bowl, stir together the eggs, pumpkin and milk. Stir in the sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg and allspice. Pour this mixture into the pastry-lined pie plate. Cover the edge with foil so the crust doesn't over-brown. Bake in a 375 degree oven for 25 minutes.
2. In a medium bowl, stir together the brown sugar, pecans and butter until combined. Remove foil from pie and sprinkle the brown sugar mixture on top of the pie. Bake for 20 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Enjoy!
