Caramel-Pecan Pumpkin Pie

Caramel-Pecan Pumpkin Pie

31
LISACAS1 1

"This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish."
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Ingredients

1 h 5 m servings 466 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 25.7 g
  • 39%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

31
  1. 45 Ratings

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Most helpful positive review

First off, I HATE pumpkin pie, I hate it so much you'd think I was allergic. I can not recall any holiday where I've subjected myself to consuming this gooey orange colored mass of spices. Howev...

Most helpful critical review

My sister and I weren't too crazy about this pie. The crust came out sort of soggy, and the pumpkin filling was almost a custard/pudding consistency - which I wasn't expecting. The topping was g...

First off, I HATE pumpkin pie, I hate it so much you'd think I was allergic. I can not recall any holiday where I've subjected myself to consuming this gooey orange colored mass of spices. Howev...

I'm the submitter of this recipe and would like to add a change... I suggest you change the first 1/2 of the cook time to 30 minutes and keep the 2nd 1/2 at 20 minutes to be sure the pumpkin is ...

Finally a pumpkin pie without condensed milk and artifical ingredients! This pie makes you wonder why anyone would ever choose a different recipe. My only caution would be to watch the pecans c...

Not only was this pie easy to make, but came out of the oven looking beautiful and tasting fabulous. I made this for Thanksgiving this year, and everyone loved it. The crunchy pecan topping on...

I made this pie for my husband, who is a very picky eater, and he loved it! It was really simple to make, but it tastes like something that would take a very long time. I definitely recommend it...

My sister and I weren't too crazy about this pie. The crust came out sort of soggy, and the pumpkin filling was almost a custard/pudding consistency - which I wasn't expecting. The topping was g...

DELICIOUS!!! What a great variation from the traditional pumpkin pie. The perfect blend of two great holiday pie flavors. Thanks for sharing.

Very easy to make..gotta admit, i am really not a big pumkin pie fan, but everyone else seems to be, so this looked like a pretty good recipe to try. YUMMMYYYY! Definately will make this again.....

It was indeed very easy!! Cures my boredom with plain ol' pumpkin pie :D. Also, I used a graham cracker crust simply because I hate the doughy kind... worked out well with the other flavors! Tha...