Recipe: Pumpkin Pecan Pie (2) for Emily

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. Makes 1 pie

CRUST:
1 9-inch
(1 22-cm) uncooked flaky pastry pie shell

PUMPKIN LAYER:
3/4 cup (200 g) pumpkin
2 Tbsp (25 g) packed light brown sugar
1 large egg
2 Tbsp (30 ml) sour cream
1/8 tsp (0.5 ml) cinnamon
1/8 tsp (0.5 ml) grated nutmeg

PECAN LAYER:
3/4 cup (200 ml) light corn syrup
1/2 cup (100 g) packed light brown sugar
3 large eggs
3 Tbsp (50 g) melted unsalted butter cooled
2 tsp (10 ml) vanilla
1/4 tsp (1 ml) grated lemon rind
1 1/2 tsp (8 ml) lemon juice
1/4 tsp (1 ml) salt
1 1/3 cups
(150 g) pecans

Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, 2 Tbsp (25 g) brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. In another bowl, combine corn syrup, 1/2 cup (100 g) brown sugar, 3 eggs, 3 Tbsp (50 g) 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 or 220C oven for 20 minutes, then reduce to 350F or 175C 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 or 175C oven for 10 to 15 minutes.

Pumpkin Pecan Pie
Pecans make a luscious pumpkin pie even better. Try this Pumpkin Pecan Pie this holiday season; it's sure to satisfy the sweet-lovers in your family.

1 (9-inch) unbaked pie crust
1 cup LIBBY'S 100% Pure Pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons butter, melted, (we recommend land o lakes )
1/2 teaspoon vanilla extract
1 cup pecan halves

PREHEAT oven to 350 F.

FOR PUMPKIN LAYER: Combine pumpkin, 1/3 cup sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.

FOR PECAN LAYER: Combine corn syrup, 1/2 cup sugar, 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer. BAKE for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack. Makes 8 servings.