Caramel-Pecan-Pumpkin Pie

Ingredients

• 1 unbaked 9-inch pie crust
• 1 15 oz can of pumpkin puree
• 1/4 cup of white sugar
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of ground allspice
• 2 eggs, lightly beaten
• 1/2 cup of evaporated milk
• 1/2 cup of chopped pecans
• 1/2 cup of caramel sauce

Directions

1. Preheat oven to 425°F.
2. Place the pie crust in a 9-inch pie plate.
3. In a medium bowl, mix the pumpkin puree, sugar, cinnamon, ginger, allspice, eggs, and evaporated milk together until well blended.
4. Pour the pumpkin mixture into the prepared pie crust.
5. Sprinkle the chopped pecans over the top of the pie.
6. Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for an additional 40 minutes or until a knife inserted into the center of the pie comes out clean.
7. Remove the pie from the oven and let cool for at least 30 minutes.
8. Drizzle the caramel sauce over the top of the pie.
9. Serve and enjoy!

Interesting Facts

• Pumpkin is a type of winter squash and is native to North America.
• Pecans are native to the southern United States.
• Caramel is made by heating sugar and butter together.