Pecan Topped Pumpkin Pie

• 1 whole Refrigerated Pie Crust
• 1-1/4 cup Chopped Pecans
• 3/4 cups Packed Brown Sugar
• 15 ounces, weight Canned Pumpkin
• 1-1/2 cup Half-and-half
• 3/4 cups Granulated Sugar
• 3 whole Eggs, Lightly Beaten
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Pumpkin Pie Spice
• 3 Tablespoons Butter

1. 1. Preheat oven to 375 degrees F. Place one nine inch pie crust in a pie plate and crimp the edges. Mix together pecans and brown sugar in small bowl and place 3/4 cup of the pecan mixture in bottom of pie shell. Set aside the remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, salt and pumpkin pie spice, in the bowl of an electric mixture fitted with the paddle attachment. Mix to combine. Pour the mixture into prepared pie shell.
2. 2. Bake for 50 minutes or until the center isn't wiggly when you shake it. Add butter to remaining pecan mixture; stir until moistened and sprinkle over pie filling. Bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.

pie crust, pecans, brown sugar, pumpkin, sugar, eggs, ubc, pie spice, butter

Taken from tastykitchen.com/recipes/desserts/pecan-topped-pumpkin-pie/ (may not work)