Shelly's Recipe

UPPER CRUST CARAMEL - PECAN PUMPKIN CRUMB PIE

Category: Pies - Cream and Custard

Pastry for single-crust pie
2 eggs, lightly beaten
1 (15 oz) can pumpkin
1/4 cup half-and-half or light cream
3/4 cup sugar
1 tbsp flour
1 tsp pumpkin pie spice
1 tsp finely shredded lemon peel
1/2 tsp vanilla
1/4 tsp salt
1 cup flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted

Prepare and roll out pie pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake at 400 for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350.

In a large bowl, stir together eggs, pumpkin and half-and-half. Stir in the sugar, the 1 tbsp flour, pumpkin pie spice, lemon peel, vanilla and salt. Pour pumpkin mixture into pastry-lined pie plate. To prevent over browning, cover edge of pie with foil. Bake for 25 minutes.

For crumb topping: In a medium bowl, stir together the 1 cup flour, the brown sugar, and pecans; stir in butter until crumbly.

Remove foil. Sprinkle crumb topping over pumpkin mixture. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and store in the refrigerator within 2 hours.