- 1 9-inch pie shell; unbaked
- ¾ cup pumpkin
- 2 tablespoons light brown sugar; firmly packed
- 1 large egg
- 2 tablespoons sour cream
- ⅛ teaspoon cinnamon
- ⅛ teaspoon grated nutmeg
- ¾ cups light corn syrup
- ½ cup light brown sugar; firmly packed
- 3 large eggs
- 3 tablespoons unsalted butter; melted and cooled
- 1⅓ cups pecan pieces
- 2 teaspoons vanilla
- ¼ teaspoon grated lemon rind
- 1½ teaspoons lemon juice
- ¼ teaspoon sea salt
- Preheat oven to 425ºF.
- In a large mixing bowl whisk together until smooth pumpkin, about 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon and nutmeg. Set aside.
- In another bowl, combine corn syrup, about ½ cup brown sugar, 3 eggs, about 3 tablespoons butter, vanilla, lemon rind, lemon juice and sea salt. Stir in pecans.
- Spread the pumpkin layer into the pie shell, and then carefully spoon the pecan mixture over it.
- Bake in the upper third of a preheated oven for 20 minutes, and then reduce to 350ºF.
- Continue baking for 20 to 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 350ºF oven for 10 to 15 minutes.
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