INGREDIENTS
Pumpkin Layer:
3/4 cup pumpkin
2 tablespoons light brown sugar
1 large egg, beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Pecan Layer:
3/4 cup light corn syrup
1/2 cup light brown sugar
3 large eggs, beaten
3 tablespoons butter, melted
2 teaspoons vanilla
1/4 teaspoon grated lemon rind
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1 1/3 cups pecans
1 9-inch pie crust

METHOD
Preheat oven to 425 degrees F. Prepare pie shell.
Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon and nutmeg until smooth. In another bowl, combine corn syrup, brown sugar, eggs, butter, vanilla, lemon rind, lemon juice, and salt. Spread pumpkin layer into pie shell, then spoon pecan mixture over it. Bake for 20 minutes, then reduce to 350 degrees F and bake for 20-30 minutes more. Filling will puff slightly but will not be completely set. Cool before serving