Pumpkin Layer: 3/4 Cup pumpkin 2 Tablespoon light brown sugar, packed 1 Large egg 2 Tablespoons sour cream 1/8 Teaspoon cinnamon 1/8 Teaspoon grated nutmeg
Pecan Layer: 3/4 Cup light corn syrup 1/2 Cup light brown sugar, packed 3 Large eggs 3 Tablespoons unsalted butter, melted and cooled 1 1/3 Cup pecans 2 Tablespoons vanilla 1/4 Teaspoon grated lemon rind 1 1/2 Teaspoon lemon juice 1/4 Teaspoon salt
Directions: Prepare pie shell and chill. Whisk together until smooth: pumpkin, about 2 tablespoons 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 tablespoons 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 (425*F) oven for 20 minutes. Reduce heat to 350*F and bake for another 20-30 mintues. 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 350*F oven for 10 to 15 minutes as needed.