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My review
Caramel-Pecan Pumpkin Pie
4
LISACAS1
"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 466Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in preheated oven for 20 minutes.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 4562 Ratings
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Most helpful positive review
10/6/2008
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
10/19/2008
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...
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Most positive
Least positive
Newest
10/6/2008
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...
1/4/2011
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 ...
11/25/2009
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...
11/23/2007
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...
11/17/2007
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...
11/4/2009
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...
10/19/2008
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...
11/23/2007
DELICIOUS!!! What a great variation from the traditional pumpkin pie. The perfect blend of two great holiday pie flavors. Thanks for sharing.
12/26/2009
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.....