*  Exported from  MasterCook  *

                            Pecan Pumpkin Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST-----
   1                    Pastry pie shell -- flaky, 9-inch
					
                        -----PUMPKIN LAYER-----
     3/4  cup           Pumpkin
   2      tablespoons   Light brown sugar -- packed
   1      large         Egg
   2      tablespoons   Sour cream
     1/8  teaspoon      Cinnamon
     1/8  teaspoon      Nutmeg -- grated
                        -----PECAN LAYER-----
     3/4  cup           Corn syrup -- light
     1/2  cup           Light brown sugar -- packed
   3      large         Eggs
   3      tablespoons   Butter (unsalted) -- melted and cooled
   1 1/3  cups          Pecans
   2      teaspoons     Vanilla
     1/4  teaspoon      Lemon rind -- grated
   1 1/2  teaspoons     Lemon juice
     1/4  teaspoon      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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