Pumped up Pecan Pie Pumpkin Layer:3/4 cup canned solid-pack pumpkin2 tablespoons packed light brown sugar1 large egg, lightly beaten2 tablespoons sour cream1/8 teaspoon cinnamon1/8 teaspoon freshly grated nutmeg
Pecan Layer:3/4 cup light corn syrup1/2 cup packed light brown sugar3 large eggs, lightly beaten3 tablespoons unsalted butter, melted and cooled2 teaspoons vanilla1 1/2 teaspoons fresh lemon juice1/4 teaspoon salt1 1/3 cups pecans, chopped if desiredUse a ready made pie crust or your favorite crust recipe. Preheat oven to 375°F.Line shell with foil and fill with pie weights or rice, then bake until pastry is set and pale golden on rim, about 20 minutes. Carefully remove foil and weights/rice and bake shell until pale golden all over, 6 to 10 minutes more. Cool on a rack.Make Pumpkin Filling:Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.Make Pecan Layer:Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in 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, about 35 minutes. (Center will still be slightly wobbly; filling will set as it cools.) Cool completely on rack.