Prep Time::25 mins
Cook Time::40 mins
Total Time:: 1 hr 5 mins
Servings::8
Ingredients
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1 (15 ounce) can pumpkin purée
½ cup half-and-half
2 eggs
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 (9 inch) prepared pie shell
1 cup chopped pecans
¾ cup packed light brown sugar
3 tablespoons unsalted butter
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Beat pumpkin, half-and-half, and eggs together in a mixing bowl until smooth. Stir in sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly combined; pour into the prepared pie shell. Cover edges of pie with aluminum foil strips to prevent burning.
Bake in the preheated oven for 20 minutes.
Meanwhile, combine pecans, brown sugar, and butter in a bowl until evenly mixed; carefully spoon over top of pie. Continue baking pie until topping is golden and bubbly, and a knife inserted into the center comes out clean, about 20 minutes more. Cool on a wire rack.