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Categories:
eggs pumpkin light cream sugar flour lemon peel vanilla salt ground cinnamon ground nutmeg ground allspice brown sugar pecans butter
Viewed: 43 - Published at: 9 years agoIngredients
- 2 slightly beaten eggs
- 1 15-ounce pumpkin
- 1/4 cup half-and-half, light cream, or milk
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 2 tablespoons butter, softened
Method
- 1. Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake for 25 minutes.
- 2. While that bakes in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.
