Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg.
3.
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.
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 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.
NOTES:
* 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 _Gourmet_ magazine. Makes 1 pie.
Reviewed By:
Amy Cosman
I have made this for my extented family at Thanksgiving for probably about 6 years now. I substitute mashed sweet potato for the pumpkin. It is delicious. It has become a requested family favorite. The lemon is a delicious flavor accent. I usually add a little more rind than called for.
