Caramel Pecan Pumpkin Pie

Pastry for single pie crust.

2 slightly beaten eggs
15 oz of cooked pumpkin
1/4 cup half and half cream
3/4 cup granulated sugar

1 tbsp all purpose flour
1 tsp finely shredded lemon peel
1/2 tsp vanilla
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice

1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp butter

Prepare pastry for single crust pie. Line 9" pie plate with pastry.

In a large bowl stir together eggs, pumpkin and cream. Stir in granulated sugar, flour, lemon peel, vanilla, salt and spices.

Pour pumpkin mixture into pastry lined pie plate. To prevent over browning, cover edge of pie with foil. Bake in 375 degree oven for 25 minutes.

Meanwhile, in a medium bowl stir together brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 mins more or until a knife inserted near the centre comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.