Pumpkin pie with pecan topping

1 Servings

Ingredients

Quantity Ingredient
1 Refrigerated pie crust
Pecan topping:
¼ cup Brown sugar
3 tablespoons Room temp butter
1 cup Finely chopped pecans
Pumpkin filling:
½ cup Brown sugar
1 tablespoon Flour
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger
¼ teaspoon Salt
1 can (16 oz) pumpkin puree ( not
Pie filling)
2 Eggs
1 cup Half & half
1 teaspoon Vanilla

Directions

Place oven rack in lowest position. Preheat oven to 425. Fit crust into 9" pie pan. Cover loosely with foil. Bake for 10 minutes. Remove foil. Transfer pan to wire rack to cool. Leave oven temp at 425.

Prepare Pecan topping: Beat together brown sugar & butter in a small bowl until well mixed. Stir in pecans. Reserve. Prepare pumpkin filling: Mix brown sugar, flour, cinnamon, nutmeg, ginger & salt in med sized bowl until well mixed. Stir in pumpkin, eggs, half & half & vanilla until smooth. Pour into shell. Sprinkle reserved topping over pumpkin filling. Bake in 425 oven for 15 minutes. Lower oven temp to 350. Bake 40 minutes longer or until a knife inserted in center comes out clean. Cool on wire rack. Serve at room temp with whipped cream if desired.

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