Caramel Pecan Pumpkin Pie

Simply divine flavor and super easy prep make this diverse dessert a must try.
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Servings 8


  • 1 pie crust, store bought
  • 2 eggs, slightly beaten
  • 1 (15 ounce) can pumpkin
  • ¼ cup of milk
  • ¾ cup granulated sugar
  • 1 tablespoon flour
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1⁄8 teaspoon allspice
  • ½ cup brown sugar
  • ½ cup Nature's Eats Pecan Halves
  • 2 tablespoons butter, softened


  • Put pie crust in 9-inch pie plate. In a large mixing bowl, stir together eggs, pumpkin, and milk. Stir in the granulated sugar, flour, vanilla, salt, cinnamon, nutmeg, and allspice.
  • Pour pumpkin mixture into pie plate. Cover edge of pie with foil to prevent overbrowning. Bake at 375°F for 25 minutes.
  • While pie is baking, stir together the brown sugar, Nature's Eats Pecan Halves, 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 bubble. Cool on a wire rack. Cover and refrigerate within 2 hours.