Pecan-Topped Pumpkin Pie

It seems I have an obsession with pies lately. Maybe this will be my last pie post for a while..bare with me, but I had to try this pie. It looked so good in the cookbook! I sliced the pie while it was still a bit warm, topped it with cool whip and dug in. It didn't knock my socks off initially, but the second day it was so much better. I just have to learn to be patient and actually wait for certain dishes to chill before I can partake. The cookbook I took it from is Better Homes and Garden. This is a great addition to any cookbook collection. So, give it a try..it gets better the next day! The pecan and brown sugar topping gives it a yummy crunch.



Pecan-Topped Pumpkin Pie

1 recipe for a deep dish pie crust, or use refrigerated pie crust
1 1/4 cups coarsely chopped pecans
3/4 cup packed brown sugar
1 15 oz. can pumpkin (about 1 3/4 cups)
1 1/2 cups half and half or light cream
3/4 cup granulated sugar
3 eggs, slightly beaten
1 1/2 teaspoons pumpkin pie spice
3 tablespoons butter, melted

Preheat oven to 375 degrees. Prepare pie crust and place in pie plate. In a small bowl, combine pecans and brown sugar. Spread 3/4 cup pecan mixture in the bottom of the pie crust lined pie plate; reserve remaining pecan mixture. For filling, combine pumpkin, half and half, sugar, eggs, pumpkin pie spice, and 1/4 teaspoon salt; mix well.

Place the pie plate on the oven rack (or a pizza pan). Carefully pour filling onto pecan mixture in pie plate. Bake about 50 minutes or just until set in center. Stir melted butter into remaining pecan mixture. Sprinkle pecan mixture over pie filling; bake for 10 minutes more or until topping is bubbly around edges. Cool on wire rack. Cover and chill within 2 hours.