Recipe Summary

30 mins
45 mins
15 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Prepare and roll out pie pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degree oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees F.

  • In a large bowl, stir together eggs, pumpkin and half-and-half. Stir in the granulated sugar, the 1 tablespoon flour, pumpkin pie spice, lemon peel, vanilla and salt. Pour pumpkin mixture into pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil.

  • Bake in preheated oven for 25 minutes.

For crumb topping:
  • In a medium bowl, stir together the 1 cup flour, the brown sugar, and pecans; stir in butter until crumbly.

  • Remove foil. Sprinkle crumb topping over pumpkin mixture. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Makes 8 servings.

Nutrition Facts

583 calories; fat 27g; cholesterol 110mg; saturated fat 12g; carbohydrates 78g; mono fat 10g; poly fat 4g; insoluble fiber 3g; sugars 35g; protein 8g; vitamin a 86IU; vitamin c 3mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 3.6mg; vitamin b6 0.1mg; folate 112.9mcg; vitamin b12 0.2mcg; sodium 427mg; potassium 250mg; calcium 60.6mg; iron 4.5mg.