Pumpkin and Caramelized-Pecan Pie

Ingredients

• 0.3 cup brown sugar 
• 10 inch deep-dish piecrust whole-wheat
• 1  eggs 
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon ground ginger 
• 0.1 teaspoon ground nutmeg 
• 0.5 cup pecans 
• 1 cup pumpkin puree fresh canned
• 1 teaspoon salt 
• 0.5 cup sugar 
• 1 tablespoon butter unsalted
• 0.5 teaspoon vanilla extract 
• 0.8 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. In a medium saucepan, caramelize the sugar over medium-high heat until it is dark gold.
2. Add pecans and stir to coat them.
3. Add the butter and remove the pan from the heat. Stir the nuts until the butter is incorporated.
4. Spread the nuts evenly over the bottom of the piecrust. Set aside.
5. Preheat the oven to 42
6. In a large bowl whisk together the pumpkin, cream, and eggs until smooth.
7. Add the remaining ingredients and whisk until smooth.
8. Pour over the pecans.
9. Bake for 15 minutes at 42
10. Lower the heat to 350 and continue to bake for 3040 minutes until the custard is set, except for a nickel-size spot at the center of the pie.
11. Remove from the oven and cool before cutting.