Pumped Up Pecan Pie

"What happens when you cross a pecan pie with a pumpkin pie You've got a lot to be thankful for. "
-- @simplybeautifuleating

Pumped up Pecan Pie

Pumpkin Layer:

3/4 cup canned solid-pack pumpkin
2 tablespoons packed light brown sugar
1 large egg, lightly beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

Pecan Layer:

3/4 cup light corn syrup
1/2 cup packed light brown sugar
3 large eggs, lightly beaten
3 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 1/3 cups pecans, chopped if desired

Use 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.