Thursday, December 14, 2006

12 Days of Baking!!! *DAY 4*

I know that during the holidays a lot of us bake cookies, and cookie bars, fudge and pies and all that yummy goodness, so I thought it would be a neat idea to have the 12 Days of Baking.

Today I'm going for pies...who doesn't like pie huh??? Caramel, pecans and pumpkin all in one pie...YUMMY!!!

Caramel-Pecan Pumpkin Pie

Makes 8 servings
Prep: 25 minutes
Bake: 45 minutes


* 1 Pastry for Single-Crust Pie
* 2 slightly beaten eggs
* 1 15-ounce can pumpkin
* 1/4 cup half-and-half, light cream, or milk
* 3/4 cup granulated sugar
* 1 tablespoon all-purpose flour
* 1 teaspoon finely shredded lemon peel
* 1/2 teaspoon vanilla
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice
* 1/2 cup packed brown sugar
* 1/2 cup chopped pecans
* 2 tablespoons butter, softened


1. Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.

2. Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 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 refrigerate within 2 hours.

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