Perfect Pumpkin Pie with Caramel Pecan Topping

Classic Pumpkin Pie with A Crumbly Sweet Topping

Growing up, Grandma Rose was always baking pies. Cherry pies, berry pies, custard pies, etc. You name it, and pies were available in abundance any time she opened her doors to us. As a kid, I expected it. It was just what she did. I had no idea that many families never have homemade pie, I just thought it was a part of everyone’s existence. So, since homemade pies were such a staple in my grandmother’s and mother’s home growing up, I had to learn how to make them when I ventured 3000 miles away to California as a new bride.

Even as intimidating as “pie making” can be to the baking novice, trust me, you can do this. Start with my no fail perfect pastry dough recipe. It can be made in advance and frozen so that whenever the opportunity presents itself, you are ready to wow guests and family with a homemade pie.

Now that the holidays are here and pumpkin pie is a must, this is your perfect opportunity to give it a go. This is so simple to make, you must give it a try. Make it with or without the Carmel Pecan topping, either way the store bought pumpkin pies can’t come close to how good this is. Just add in your own little bit of love and it will make everyone at your holiday table smile. Do it for Grandma Rose. She would be so proud.

Perfect Pumpkin Pie with Caramel Pecan Topping

Main Ingredients:
1/2 of one recipe (one round) of perfect pastry dough
2 slightly beaten eggs
1, 15-ounce can pumpkin puree
1/4 cup heavy whipping cream
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peal
1/2 teaspoon real vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Topping Ingredients:
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened

Directions:
Roll out the prepared pastry dough on a lightly floured surface into a circle.
Measure how wide to make the circumference of your pie dough circle by lightly placing your pie pan on top.
When you have it just wide enough to fill your pan, gently transfer the pie dough to your pie pan using your rolling pin, fold the edges in and crimp the edges. Nothing fancy, just clean up the edges and pinch it to your liking.

In a large bowl mix together the whipping cream, eggs, and pumpkin.

Add the granulated sugar, flour, lemon peal, vanilla, salt, cinnamon, nutmeg and allspice and blend well.

Pour the pumpkin mixture into the pastry lined pie pan.

Gently cover the edges of your pie with a ring of foil.

Bake at 375 degrees F for 25 minutes.

If you are adding the Carmel-Pecan topping, begin to prepare the topping ingredients while the pie is baking.

Topping:
In a large bowl (I used my Kitchen Aid stand mixer) stir together the brown sugar, chopped pecans and butter until combined to a coarse crumble.

Remove partially baked pie from the oven and place on a heat resistant surface and gently remove the foil.
Gently sprinkle the caramel pecan crumble mixture evenly over the top surface of your pie.

Return the pie to your oven and back for an additional 25-35 minutes, or until a knife inserted comes out clean and the topping is golden and bubbly.

Cool and refrigerate.

If you are NOT adding the topping, continue to bake your pie for an additional 20-30 minutes more, without the foil until and a knife inserted comes out clean. Watch your crust closely, as it can burn. Enjoy!

Beth

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Perfect Pumpkin Pie with Caramel Pecan Topping

Ingredients:

MAIN INGREDIENTS
1/2 of one recipe (one round) of perfect pastry dough perfect pastry dough
2 slightly beaten eggs
1, 15-ounce can pumpkin puree
1/4 cup heavy whipping cream
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peal
1/2 teaspoon real vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice

TOPPING INGREDIENTS
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened

Directions:

PIE:
Roll out the prepared pastry dough on a lightly floured surface into a circle.
Measure how wide to make the circumference of your pie dough circle by lightly placing your pie pan on top.
When you have it just wide enough to fill your pan, gently transfer the pie dough to your pie pan using your rolling pin, fold the edges in and crimp the edges. Nothing fancy, justclean up the edges and pinch it to your liking.
In a large bowl mix together the whipping cream, eggs, and pumpkin.
Add the granulated sugar, flour, lemon peal, vanilla, salt, cinnamon, nutmeg and allspice and blend well.
Pour the pumpkin mixture into the pastry lined pie pan.
Gently cover the edges of your pie with a ring of foil.
Bake at 375 degrees F for 25 minutes.

If you are adding the Carmel-Pecan topping, begin to prepare the topping ingredients while the pie is baking.

TOPPING:
In a large bowl (I used my Kitchen Aid stand mixer) stir together the brown sugar, chopped pecans and butter until combined to a corse crumble.
Remove partially baked pie from the oven and place on a heat resistent surface and gently remove the foil.
Gently sprinkle the carmel pecan crumble mixture evenly over the top surface of your pie.
Return the pie to your oven and back for an additional 25-35 minutes, or until a knife inserted comes out clean and the topping is golden and bubbly.
Cool and refrigerate.

If you are NOT adding the topping, continue to bake your pie for an additional 20-30 minutes more, without the foil and until a knife inserted comes out clean. Watch your crust closely, as it can burn. Enjoy!

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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