Caramel-Pecan Pumpkin Pie

Ingredients

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

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
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. Bake in the preheated oven for 20 minutes.
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.