Caramel-Pecan Pumpkin Pie Best Dishes

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Caramel-Pecan Pumpkin Pie

"This is the proper Thanksgiving Day dessert! This recipe offers you the great of each words, pecan pie and pumpkin pie in a single. It's scrumptious, rich, and mouthwatering! It will seem like you spent hours, however it's truly very smooth to make. You'll surely obtain compliments and repeated requests for this dish."

Ingredients :

2 eggs
1 (15 ounce) can pumpkin puree
half of cup half-and-half
3/4 cup white sugar
1 tablespoon all-reason flour
1 teaspoon lemon zest
half of teaspoon vanilla extract
1/four teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon floor nutmeg
1/8 teaspoon floor allspice
1 (9 inch) prepared pie shell
three/4 cup packed light brown sugar
1 cup chopped pecans
three tablespoons butter

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H5M

Preheat oven to 375 levels F (one hundred ninety levels C).
Beat the eggs, pumpkin, and half-and-half together in a blending bowl until clean. Stir inside the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice till flippantly mixed. Pour the pumpkin mixture into the prepared pie shell. Cover the rims of the pie with aluminum foil strips to save you burning.
Bake in preheated oven for 20 minutes.
Meanwhile, put together the pecan caramel topping by means of blending the brown sugar, pecans, and butter together in a bowl till frivolously combined. Carefully spoon over the pinnacle of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out easy, about 20 minutes more. Cool on a cord rack.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it calmly, and make easy-up less difficult.

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