Mrs. G's Pecan Pumpkin Pie

• 1 pre-cooked pie shell
• 34 cup canned solid-pack pumpkin (NOT pumpkin PIE filling)
• 2 tablespoons light brown sugar, packed
• 1 large egg, lightly beaten
• 2 tablespoons sour cream
• 18 teaspoon cinnamon
• 18 teaspoon nutmeg, freshly grated
• 34 cup light corn syrup
• 12 cup light brown sugar, packed
• 3 large eggs, lightly beaten
• 3 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla
• 14 teaspoon lemon zest, finely grated
• 1 12 teaspoons fresh lemon juice
• 14 teaspoon salt
• 1 13 cups pecans, chopped if desired

1. Pumpkin Pie filling:.
2. Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
3. Make pecan layer:.
4. Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice and salt in a bowl, then stir in pecans (either whole or chopped).
5. Assemble and Bake pie:.
6. Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it.
7. Bake pie until crust is golden and filling is puffed, about 35 minutes.
8. (The center will still be slightly wobbly; filling will set as it cools.
9. ).
10. Cool completely on rack.
11. Serve at room temperature.
12. Note: Pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature.
13. Pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap.
14. Reheat in a preheated 350 degree oven until crust is crisp, about 15 minutes.

shell, solidpack, light brown sugar, egg, sour cream, cinnamon, nutmeg, light corn syrup, light brown sugar, eggs, unsalted butter, vanilla, lemon zest, lemon juice, salt, pecans

Taken from www.food.com/recipe/mrs-gs-pecan-pumpkin-pie-181535 (may not work)