Pecan Pumpkin Pie

Crust
1 Pastry pie shell, flaky, 9-inch (uncooked)

Pumpkin Layer
3/4 c Pumpkin
2 tb Light brown sugar, packed
1 lg Egg
2 tb Sour cream
1/8 ts Cinnamon
1/8 ts Nutmeg, grated

Pecan Layer
3/4 c Corn syrup, light
1/2 c Light brown sugar, packed
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 minutes.

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