Caramel-Pecan Pumpkin Pie

Ingredients

• 1 can pumpkin purée , 15 ounce
• 0.5 cups half-and-half
• 2 eggs
• 0.75 cups white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon grated lemon zest
• 0.5 teaspoons vanilla extract
• 0.25 teaspoons salt
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.13 teaspoons ground allspice
• 1 prepared pie shell , 9 inch
• 1 cup chopped pecans
• 0.75 cups packed light brown sugar
• 3 tablespoons butter

Instructions

1. 1

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

2. 2

   Beat pumpkin, half-and-half, and eggs together in a bowl until smooth. Stir in sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly combined; pour into the prepared pie shell. Cover edges of pie with aluminum foil strips to prevent burning.

3. 3

   Bake in the preheated oven for 20 minutes.

4. 4

   Meanwhile, combine pecans, brown sugar, and butter in a bowl until evenly mixed; carefully spoon over top of pie. Continue baking until topping is golden and bubbly, and a knife inserted into pie center comes out clean, about 20 minutes more. Cool on a wire rack.