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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