Mrs. G's Pecan Pumpkin Pie

"NOTE...I MADE A MISTAKE WHEN TRANSCRIBING THIS RECIPE! I NEED TO FIX! PLEASE DON'T MAKE THIS UNTIL I FIX AND THIS NOTE IS GONE! SORRY...This is soooo yummy....I can't remember where I got the recipe, but I think from Gourmet...it's one of the 3 pies I make every year for the holidays...it's easy and gets rave reviews every year!! Enjoy!"
 
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Ready In:
1hr 20mins
Ingredients:
16
Yields:
1 pie
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ingredients

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directions

  • Pumpkin Pie filling:

  • Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
  • Make pecan layer:

  • 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).
  • Assemble and Bake pie:

  • Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it.
  • Bake pie until crust is golden and filling is puffed, about 35 minutes. (The center will still be slightly wobbly; filling will set as it cools.).
  • Cool completely on rack.
  • Serve at room temperature.
  • Note: Pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature. Pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap. Reheat in a preheated 350 degree oven until crust is crisp, about 15 minutes.

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