1 Pastry pie shell,
3/4 c Pumpkin
2 tb Light brown sugar,
1 lg Egg
2 tb Sour cream
1/8 ts Cinnamon
1/8 ts Nutmeg, grated
3/4 c Corn syrup, light
1/2 c Light brown sugar,
3 lg Eggs
3 tb Butter (unsalted),
-melted and cooled
1 1/3 c Pecans
2 ts Vanilla
1/4 ts Lemon rind, grated
1 1/2 ts Lemon juice
1/4 ts 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
* Pecan-pumpkin pie — This pie is not as terribly sweet as straight
pecan pie, and less ordinary than pumpkin pie. The recipe came
originally from _