CRUST
1 Pastry pie shell,
-flaky, 9-inch
-(uncooked)
PUMPKIN LAYER
3/4 c Pumpkin
2 T Light brown sugar,
-packed
1 lg Egg
2 T Sour cream
1/8 t Cinnamon
1/8 t Nutmeg, grated
PECAN LAYER
3/4 c Corn syrup, light
1/2 c Light brown sugar,
-packed
3 lg Eggs
3 T Butter (unsalted),
-melted and cooled
1 1/3 c Pecans
2 t Vanilla
1/4 t Lemon rind, grated
1 1/2 t Lemon juice
1/4 t Salt
- Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg. In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs,
about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans.
- Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated 425 degree F. oven for 20 minutes, then reduce to 350 degrees F. for 20-30 minutes more.
- The filling will puff slightly, but the center will not be completely set. Cool on a rack. Serve warm or at room temperature. Reheat in a preheated 350 degree F. oven for 10 to 15 minutes.
