Pecan Pumpkin Pie III

Ingredients

• 0.8 cup plus light
• 1  eggs 
• 3  eggs 
• 0.1 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 1.5 teaspoons juice of lemon 
• 0.3 teaspoon lemon zest 
• 0.5 cup brown sugar light packed
• 1.3 cups pecans chopped
• 9 inch pie shell 
• 0.8 cup pumpkin puree 
• 0.3 teaspoon salt 
• 2 tablespoons cup heavy whipping cream sour
• 3 tablespoons butter unsalted melted
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven

Directions

1. Place rack in upper third of oven. Preheat oven to 425 degrees F (220 degrees C).
2. To Make Pumpkin
3. Layer: In a medium bowl combine pumpkin puree, 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. Stir until thoroughly combined.
4. Spread mixture into pie shell.
5. To Make Pecan
6. Layer: In a medium bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, butter, vanilla, lemon rind, lemon juice, and salt.
7. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.
8. Bake in preheated oven for 20 minutes, then reduce heat to 350 degrees F (175 degrees C).
9. Bake an additional 20 to 30 minutes. The filling will puff slightly, but the center will not be completely set. Allow to set for at least an hour before serving.
10. Serve warm or at room temperature.