1 15-oz. can pumpkin (do not use pumpkin pie filling)
½ C. half and half or eggnog
¾ C. white sugar
1 tbsp flour
1 tsp lemon zest (1-2 tsp granulated lemon peel)
½ tsp vanilla extract
¾ C. packed light brown sugar
¼ tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
⅛ TSP. allspice
1 9-inch prepared pie shell (Stella uses a frozen shell or Pillsbury All-Ready Pie Crust)
1 C. chopped pecans
3 tsp butter, softened
Beat eggs, pumpkin, half and half or eggnog until smooth. Stir in sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg and allspice.
Pour pumpkin mixture into prepared pie shell. Cover edges with foil to prevent burning.
Bake for 20 minutes in a preheated 375° oven.
Meanwhile, prepare topping by mixing butter, brown sugar and pecans together until crumbly.
Spoon topping over top of pie and bake another 20 minutes, or until a knife inserted in the center comes out clean. Cool on wire rack. Serve with whipped cream.
Note: If using frozen pie shell, thaw before filling.
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Original recipe courtesy of allrecipes.com