Caramel Pecan Pumpkin Pie

Caramel Pecan Pumpkin Pie

1 single crust pie shell
2 slightly beaten eggs
1 (15 ounce) can pumpkin
1/4 cup half-and-half or milk
3/4 cup 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
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tablespoons butter, room temperature

Prepare pastry and line pie plate. Preheat oven to 375
degrees F. In a large bowl, stir together eggs, pumpkin
and half-and-half or milk. Stir in sugar, flour, lemon
peel, vanilla, salt, cinnamon, nutmeg and allspice.
Pour mixture into pastry-lined pie plate. To prevent
overbrowning, cover edge of pie with foil. Bake for 25
minutes. Meanwhile, in a medium bowl, stir together
brown sugar, pecans and butter until combined. After
25 minutes, 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. Makes about 8
servings.