Caramel-Pecan Pumpkin Pie

Caramel-Pecan Pumpkin Pie

29 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
LISACAS1
Recipe by  LISACAS1

“This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
  3. Bake in preheated oven for 20 minutes.
  4. Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

Share It

Reviews (29)

Rate This Recipe
HollyWood
48

HollyWood

First off, I HATE pumpkin pie, I hate it so much you'd think I was allergic. I can not recall any holiday where I've subjected myself to consuming this gooey orange colored mass of spices. However, my family LOVES pumpkin pie, and since I play chef every Thanksgiving...I thought I'd give this recipe a trial run before the eating extravaganza comes around this year. I had to taste test of course...what a tasty crunchy explosion of fall flavor! Not only was it simple to put together, but it was terribly yummy. I'm looking forward to unveiling this pumpkin-pie treasure this coming holiday season... I may even pair it with some Jeni's "Maker's Mark/Buttered Pecan" icecream to make for a decadant pie ala mode.

LISACAS1
26

LISACAS1

I'm the submitter of this recipe and would like to add a change... I suggest you change the first 1/2 of the cook time to 30 minutes and keep the 2nd 1/2 at 20 minutes to be sure the pumpkin is cooked throughly. Thanks!

Quentonie
23

Quentonie

Finally a pumpkin pie without condensed milk and artifical ingredients! This pie makes you wonder why anyone would ever choose a different recipe. My only caution would be to watch the pecans closely as they can burn before you know it. Also, after making this recipe several times know, I find that my oven needs another 20 minutes or so. If you know your oven takes longed I would wait to add the pecans for 30 minutes. Also good with a walnut and pecan mix on top.

More Reviews

Similar Recipes

Mom's Pumpkin Pie
(38)

Mom's Pumpkin Pie

Pecan Pumpkin Pie I
(32)

Pecan Pumpkin Pie I

Killer Pumpkin Pie
(31)

Killer Pumpkin Pie

World's Best Pumpkin Pie
(32)

World's Best Pumpkin Pie

Tofu Pumpkin Pie
(14)

Tofu Pumpkin Pie

New-Fashioned Pumpkin Pie
(6)

New-Fashioned Pumpkin Pie

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 466 cal
  • 23%
  • Fat
  • 25.7 g
  • 39%
  • Carbs
  • 57.3 g
  • 18%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Killer Pumpkin Pie

>

next recipe:

Mom's Pumpkin Pie