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Pecan Pumpkin Pie

This pie is the best Thanksgiving Pie I have ever made. It gives you the best of both worlds – pumpkin and pecans! It is actually better the second day, so you can make it ahead of time, refrigerate it overnight, and then let it come to room temperature before serving the next day.

1 pie crust (9 inch) baked and cooled

For Pumpkin Filling:

3/4 cup canned pumpkin
2 tablespoons light brown sugar packed
1 large egg lightly beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

For Pecan Layer:

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 finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 1/3 cups pecans chopped, if desired

Bake the 9-inch pie shell until lightly browned and set aside to cool. Preheat oven to 375 degrees.

Make pumpkin filling: Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a small bowl until smooth.

Make pecan layer: Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a medium-size bowl, then stir in the pecans.

Assemble and bake pie: Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it. Bake pie until crust is golden and filling is puffed on top, about 35 minutes. (Center will still be wobbly; filling will set as it cools.) Cool completely on rack.

Serve at room temperature or after pie has completely cooled, cover loosely with plastic wrap and refrigerate. Bring to room temperature before serving.

From Gourmet magazine, November 2003