Ingredients
3/4
cup canned solid-pack pumpkin
2
tbsp packed light brown sugar
1
large egg, lightly beaten
1/8
tsp freshly grated nutmeg
1/2
cup packed light brown sugar
3
large eggs, lightly beaten
3
tbsp unsalted butter, melted and cooled
1/4
tsp finely grated fresh lemon zest
11/2
tsp fresh lemon juice
1
1/3 cups pecans (5 1/2 oz), chopped if desired
Special equipment: pie weights or raw rice
Directions
2.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
3.
While shell chills, put oven rack in middle position and preheat oven to 375°F.
4.
Line shell with foil and fill with pie weights, then bake until pastry is set and pale golden on rim, about 20 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 6 to 10 minutes more. Cool on a rack.
6.
Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
8.
Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans.
9.
Assemble and bake pie:
10.
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. (Center will still be slightly wobbly; filling will set as it cools.) Cool completely on rack. Serve at room temperature.
12.
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°F oven until crust is crisp, about 15 minutes.
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