Caramel Pecan Pumpkin Pie

Now that the weather has (finally) turned cold, we just can’t get enough classic winter-y foods! We decided to try a little bit of a twist on the classic pumpkin pie. We stumbled upon this caramel pecan pumpkin pie recipe and wanted to see if it lived up to the hype- it’s literally three of our favorite flavors wrapped up into one pie. We couldn’t resist! (NOTE: If you don’t recognize Amelia in the pictures, it’s because she was super busy this week so our friend, Silas, generously donated his assistance)

First we gathered our ingredients:

1 pie crust
2 slightly beaten eggs
1 15oz can of pumpkin
1/4 cup either half&half, light cream, or milk
3/4 cup granulated sugar
1 tbsp all purpose flour
1 tsp finely shredded lemon peel
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tbsp butter softened

1) Preheat the oven to 375.

2) Stir together eggs, pumpkin, half and half, granulated sugar, flour, lemon peel, vanilla, and all of the spices. As you can tell, our friends, Silas and Alan, had a great time helping us make our pie. We can only hope that you all find as much joy in mixing your pie batter as these two.

3) Pour the batter into the pie crust.

4) Cover the edge of the pie with aluminum foil to prevent the crust from burning. Bake the pie at 375 degrees for 25 minutes.

5) In another bowl mix the brown sugar, pecans, and butter until combined.

6) Once the pie is done baking, remove it from the oven and take off the foil. Sprinkle the pecan mix over the pie. Put the pie back in the oven and bake it for 20 more minutes or until you can stick a toothpick in the middle of the pie and it comes out clean.

7) Topping should be golden and bubbly. Cool the pie on wire rack. Cover  and refrigerate the pie for 2 hours.

You’re all done! Our caramel pecan pumpkin pie turned out great! The main part tastes like a normal pumpkin pie, but the top part is amazing! The pecans keep their crunchy texture while the mixture produces an awesome glaze over the top of the pie. Even our friend who hates pumpkin pie still picked off half of the topping for herself.

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