Mrs. G's Pecan Pumpkin Pie

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 1 pre-cooked pie shell
• 3/4 cup canned solid-pack pumpkin (not pumpkin pie filling)
• 2 tablespoons light brown sugar, packed
• 1 large egg, lightly beaten
• 2 tablespoons sour cream
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg, freshly grated
• 3/4 cup light corn syrup
• 1/2 cup light brown sugar, packed
• 3 large eggs, lightly beaten
• 3 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla
• 1/4 teaspoon lemon zest, finely grated
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 1/3 cups pecans, chopped if desired

Recipe

• 1 pumpkin pie filling:.
• 2 whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
• 3 make pecan layer:.
• 4 stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice and salt in a bowl, then stir in pecans (either whole or chopped).
• 5 assemble and bake pie:.
• 6 spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it.
• 7 bake pie until crust is golden and filling is puffed, about 35 minutes. (the center will still be slightly wobbly; filling will set as it cools.).
• 8 cool completely on rack.
• 9 serve at room temperature.
• 10 note: pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature. pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap. reheat in a preheated 350 degree oven until crust is crisp, about 15 minutes.