Pecan Pumpkin Pie III

The filling is a simple pumpkin puree, with small amounts of sour cream, brown sugar, cinnamon, nutmeg and egg stirred in. For the top layer, pecans are smothered in corn syrup, brown sugar, eggs, butter, vanilla, lemon juice and grated rind.

• Calories: 452 Calories

Ingredients

• 1 egg
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 3 eggs
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon
• ½ cup packed light brown sugar
• ¾ cup light corn syrup
• 1 ½ teaspoons lemon juice
• 3 tablespoons unsalted butter, melted
• ¼ teaspoon lemon zest
• 1 (9 inch) pie shell
• 2 tablespoons sour cream
• ¾ cup pumpkin puree
• 2 tablespoons light brown sugar, packed
• 1 ⅓ cups chopped pecans

Recipe Instructions

Step 1

Place rack in upper third of oven. Preheat oven to 425 degrees F (220 degrees C).

Step 2

To Make Pumpkin Layer: In a medium bowl combine pumpkin puree, 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. Stir until thoroughly combined. Spread mixture into pie shell.

Step 3

To Make Pecan Layer: In a medium bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, butter, vanilla, lemon rind, lemon juice, and salt. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.

Step 4

Bake in preheated oven for 20 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 20 to 30 minutes. The filling will puff slightly, but the center will not be completely set. Allow to set for at least an hour before serving. Serve warm or at room temperature.