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Caramel-Pecan Pumpkin Pie

"This is the perfect Thanksgiving Day dessert! This recipe gives you the pleasant of both words, pecan pie and pumpkin pie in a single. It's delicious, rich, and mouthwatering! It will appear to be you spent hours, but it is without a doubt very smooth to make. You'll surely get hold of compliments and repeated requests for this dish."

Ingredients :

2 eggs
1 (15 ounce) can pumpkin puree
1/2 cup half-and-1/2
three/4 cup white sugar
1 tablespoon all-motive flour
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/four teaspoon salt
1/four teaspoon ground cinnamon
1/four teaspoon ground nutmeg
1/8 teaspoon floor allspice
1 (nine inch) organized pie shell
3/4 cup packed light brown sugar
1 cup chopped pecans
three tablespoons butter

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H5M

Preheat oven to 375 ranges F (a hundred ninety tiers C).
Beat the eggs, pumpkin, and half of-and-1/2 together in a mixing bowl till clean. Stir inside the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice till frivolously blended. Pour the pumpkin aggregate into the organized pie shell. Cover the rims of the pie with aluminum foil strips to prevent burning.
Bake in preheated oven for 20 minutes.
Meanwhile, prepare the pecan caramel topping with the aid of mixing the brown sugar, pecans, and butter collectively in a bowl until evenly combined. Carefully spoon over the pinnacle of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out easy, about 20 minutes extra. Cool on a twine rack.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it frivolously, and make smooth-up less difficult.

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