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INGREDIENTS (1 pie)

CRUST

1 9-inch     uncooked flaky pastry pie shell

PUMPKIN LAYER

¾ cup     pumpkin
2 Tbsp     packed light brown sugar
1     large egg
2 Tbsp     sour cream
1/8 tsp     cinnamon
1/8 tsp     grated nutmeg

PECAN LAYER

¾ cup     light corn syrup
½ cup     packed light brown sugar
3     large eggs,
3 Tbsp     melted unsalted butter cooled
2 tsp     vanilla,
¼ tsp     grated lemon rind
1½ tsp     lemon juice
¼ tsp     salt
1 1/3 cups     pecans

PROCEDURE

(1)     Prepare pie shell. Keep chilled.
(2)     Whisk together until smooth pumpkin, 2 Tbsp brown sugar, 1 egg, sour cream, cinnamon, and nutmeg.
(3)     In another bowl, combine corn syrup, ½ cup brown sugar, 3 eggs, 3 Tbsp butter, vanilla, lemon rind, lemon juice, and salt. Stir in pecans.
(4)     Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated 425º F oven for 20 minutes, then reduce to 350º F for 20–30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.

NOTES

Serve warm or at room temperature. Reheat in a preheated 350º F oven for 10 to 15 minutes.