Pecan Pumpkin Pie

• 1 x pie shell (9 inch)
• 3/4 cup pumpkin
• 2 tablespoons brown sugar
• 1 large eggs
• 2 tablespoons sour cream
• 18 teaspoon cinnamon
• 18 teaspoon nutmeg grated
• 3/4 cup corn syrup, light
• 1/2 cup brown sugar
• 3 large eggs
• 3 tablespoons butter
• 113 cups pecans
• 2 teaspoons vanilla extract
• 1/4 teaspoon lemon zest grated
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon salt

1. Prepare pie shell.
2. Keep chilled.
3. Whisk together until smooth pumpkin, about 2 tablespoon brown sugar, 1 egg, sour cream, cinnamon and nutmeg.
4. In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 tablespoon butter, vanilla, lemon rind, lemon juice and salt.
5. Stir in pecans.
6. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it.
7. Bake in the upper third of a preheated 425 degree F. oven for 20 minutes, then reduce to 350F (180C).
8. for 20 to 30 minutes more.
9. The filling will puff slightly, but the center will not be completely set.
10. Cool on a rack.
11. Serve warm or at room temperature.
12. Reheat in a preheated 350F (180C).
13. oven for 10 to 15 minutes.

pie shell, pumpkin, brown sugar, eggs, sour cream, cinnamon, nutmeg, corn syrup, brown sugar, eggs, butter, pecans, vanilla, lemon zest grated, lemon juice, salt

Taken from recipeland.com/recipe/v/pecan-pumpkin-pie-47001 (may not work)