Pecan Pumpkin Pie

Recipe Ingredients

		Crust
1		Pastry pie shell - flaky, 9-inch
		Pumpkin Layer
3/4 cup	177ml	Pumpkin
2 tablespoons	30ml	Light brown sugar - packed
1 tablespoon	15ml	Egg (large)
2 tablespoons	30ml	Sour cream
1/8 teaspoon	0.6ml	Cinnamon
1/8 teaspoon	0.6ml	Nutmeg - grated
		Pecan Layer
3/4 cup	246g / 8.7oz	Corn syrup - light
1/2 cup	80g / 2.8oz	Light brown sugar - packed
3 cups	594g / 20oz	Eggs (large)
3 tablespoons	45ml	Butter - (unsalted), melted and cooled
1 1/3 cups	315ml	Pecans
2 teaspoons	10ml	Vanilla
1/4 teaspoon	1.3ml	Lemon rind - grated
1 1/2 teaspoons	7.5ml	Lemon juice
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Prepare pie shell. Keep chilled.

Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg.

In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans.

Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated 425F oven for 20 minutes, then reduce to 350F for 20-30 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 350F oven for 10 to 15 minutes.

* Pecan-pumpkin pie -- This pie is not as terribly sweet as straight pecan pie, and less ordinary than pumpkin pie.

The recipe came originally from "Gourmet" magazine. Yield: 1 pie.

Source:
Emeril Lagasse

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