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Pecan Caramel Pumpkin Pie!

(post, Rich Coffman)

I made this for Thanksgiving in 2012 and needless to say it was well received. This Pecan Caramel Pumpkin pie recipe has a delicate blend of spice and a balanced texture that tastes so good.  It’s the perfect pie for a holiday dessert!

2 eggs slightly beaten
15 ounces of organic pumpkin 
1/2 cup California pecans 
1/4 cup organic light cream
3/4 cup granulated sugar 
1 tablespoon all-purpose organic flour 
1/2 cup raw brown sugar 
1/2 teaspoon vanilla 
1/2 teaspoon lemon zest
1/4 teaspoon salt 
1/8 teaspoon ground nutmeg 
1/8 teaspoon ground Jamaican pepper 
1/4 teaspoon ground cinnamon 
2 tablespoons softened sea salt butter 
1 pie crust from your own recipe

Line a standard 9 inch pan with the pastry for the pie crust.
Trim and crimp the pastry along the edge of the pan.

In a mixing bowl, stir together the pumpkin, cream, and eggs first. After stirring these ingredients together begin to add and stir in the flour, granulated sugar, lemon, salt, vanilla, Jamaican pepper, nutmeg and cinnamon.

Empty the mix into the pie pan that has been lined with the pastry.

Cover the edges of the pie with aluminum foil.

Bake for 25 minutes at 350 degrees.

While that is baking, stir together in a separate bowl the brown sugar, butter and pecans. Take off the aluminum foil from the pie and sprinkle the new mixture across the top of the pie.

Bake for an additional 20 -25 minutes.

Test at 20 minutes with a toothpick in the center, if it comes out clean it is good to take out of the oven. The top should be bubbling and appear golden.

Let the pie cool on a rack to settle for an additional 10 minutes.
This was inspired by my local bake shop Indulge Bakery.