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Caramel-Pecan Pumpkin Pie

Caramel-Pecan Pumpkin Pie

Name: Caramel-Pecan Pumpkin Pie
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Ingredients: 2 large eggs eggs; 1 (15 ounce) can pumpkin puree; ½ cup half-and-half; ¾ cup white sugar; 1 tablespoon all-purpose flour; 1 teaspoon lemon zest; ½ teaspoon vanilla extract; ¼ teaspoon salt; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground allspice; 1 (9 inch) prepared pie shell; ¾ cup packed light brown sugar; 1 cup chopped pecans; 3 tablespoons butter

Rating: 4.47 stars

66 Ratings
49 Reviews
12 Photos

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.

By LISACAS1

Recipe Summary

prep:

25 mins

cook:

40 mins

total:

1 hr 5 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

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Step 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.
Step 3

Bake in preheated oven for 20 minutes.
Step 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

466.5 calories; 5.5 g protein; 57.3 g carbohydrates; 63.5 mg cholesterol; 378.1 mg sodium. Full Nutrition

Reviews (49)

Most helpful positive review

HollyWood

10/06/2008

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. However my family LOVES pumpkin pie and since I play chef every Thanksgiving...I thought I'd give this recipe a trial run before the eating extravaganza comes around this year. I had to taste test of course...what a tasty crunchy explosion of fall flavor! Not only was it simple to put together but it was terribly yummy. I'm looking forward to unveiling this pumpkin-pie treasure this coming holiday season... I may even pair it with some Jeni's "Maker's Mark/Buttered Pecan" icecream to make for a decadant pie ala mode. Read More

Helpful

(53)

Most helpful critical review

Holly

10/20/2008

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 good but I didn't like the taste of the pumpkin filling. I wouldn't make it again. Read More

Helpful

(8)

66 Ratings

5 star values: 43
4 star values: 15
3 star values: 5
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

HollyWood

10/06/2008

Helpful

(53)

LISACAS1

01/13/2011

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 cooked throughly. Thanks! Read More

Helpful

(46)

Quentonie

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 closely as they can burn before you know it. Also after making this recipe several times know I find that my oven needs another 20 minutes or so. If you know your oven takes longed I would wait to add the pecans for 30 minutes. Also good with a walnut and pecan mix on top. Read More

Helpful

(29)

A.S.G.

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 the pumpkin was just delicious! A nice change from plain pumpkin pie. The only thing I did was adjust the spices--I doubled them and also added about half a teaspoon of cinnamon to the topping. I'm going to make this pie again very soon since there weren't any leftovers for me to bring home. Read More

Helpful

(16)

KitchenQueen

11/19/2007

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 to everyone! Read More

Helpful

(12)

Holly

10/19/2008

Helpful

(8)

Momo

11/04/2009

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! Thanks. Read More

Helpful

(8)

Grady Sullivan

11/24/2007

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

Helpful

(8)

GOURMETMOMMY

10/14/2009

I made this with squash instead of pumpkin. Cut the squash in half and laid the cut sides down in a pyrex dish added 1-2 inches water and microwaved until soft 8 minutes at a time then test for softness. Scoop out and discard seeds then scoop out flesh and puree in a food processor. I added 17 minutes to the first baking time because it seemed way too undone to be adding a topping at that point. For the topping I used 1 1/2 cups of whole pecans. Remove the foil from the crust before the last 20 minutes of baking time. Read More

Helpful

(6)

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All Reviews for Caramel-Pecan Pumpkin Pie

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Nutritional Information

Caramel-Pecan Pumpkin Pie

Servings Per Recipe: 8
Calories: 466.5

% Daily Value *

protein: 11 %

carbohydrates: 19 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 40 %

saturated fat: 36 %

cholesterol: 21 %

vitamin a iu: 171 %

niacin equivalents: 18 %

vitamin b6: 6 %

vitamin c: 5 %

folate: 9 %

calcium: 7 %

iron: 12 %

magnesium: 14 %

potassium: 7 %

sodium: 15 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Caramel-Pecan Pumpkin Pie

1 of 49

All Reviews

HollyWood

10/06/2008

Helpful

(53)

LISACAS1

01/13/2011

Helpful

(46)

Quentonie

11/25/2009

Helpful

(29)

A.S.G.

11/23/2007

Helpful

(16)

KitchenQueen

11/19/2007

Helpful

(12)

Holly

10/19/2008

Helpful

(8)

Momo

11/04/2009

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! Thanks.

Helpful

(8)

Grady Sullivan