Pecan Crusted Pumpkin Pie

Source: Inspired by Better Homes and Gardens

What you need:

  • 1 pie pastry (homemade or store-bought)
  • 1 ¼ cups chopped pecans
  • ¾ cup packed brown sugar
  • 1 – 15 oz can pumpkin
  • 1 ½ cups half-and-half
  • ¾ cup granulated sugar
  • 3 eggs, slightly beaten
  • 1 ½ teaspoons pumpkin pie spice
  • 3 tablespoons butter, melted

What you do:

  • Preheat oven to 375
  • Line 9 inch pie pan with round pie pastry, trim edge as desired
  • In small bowl combine pecans and brown sugar
  • Spread ¾ cup pecan mixture in bottom of pastry lined pie plate
  • Reserve remaining pecan mixture
  • For filling, combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice and ¼ teaspoon salt. Mix well
  • Carefully pour filling over pecan mixture in pastry shell

  • Bake about 50 minutes, or until set in the center
  • Mix melted butter into remaining pecan mixture
  • Sprinkle pecan mixture over pie filling.
  • Bake in oven for 10 more minutes or until topping is bubbling around edges
  • Let cook on wire rack and serve with whipped cream!
  • Cover and keep chilled in refrigerator.
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