Directions:
- Make pie shell: 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.
- While shell chills, put oven rack in middle position and preheat oven to 375°F.
- 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.
- Make pumpkin 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.
- 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. (Center will still be slightly wobbly; filling will set as it cools.) Cool completely on rack. Serve at room temperature.
- Cooks' 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°F oven until crust is crisp, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.53 Kcal (1530 kJ) | ||
| Calories from fat | 194.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 33% | |
|---|---|---|---|
| Cholesterol | 105.5mg | 35% | |
| Sodium | 134.98mg | 6% | |
| Potassium | 183.22mg | 4% | |
| Total Carbs | 42.3g | 14% | |
| Sugars | 39.24g | 157% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 326.86 Kcal (1368 kJ) | ||
| Calories from fat | 173.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.3g | 33% | |
|---|---|---|---|
| Cholesterol | 94.34mg | 35% | |
| Sodium | 120.7mg | 6% | |
| Potassium | 163.83mg | 4% | |
| Total Carbs | 37.82g | 14% | |
| Sugars | 35.08g | 157% | |
| Dietary Fiber | 1.69g | 8% | |
| Protein | 4.9g | 11% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 46.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pecan Pumpkin Pie III
Pie shell, Pumpkin puree, Light brown sugar , packed, Egg and 12 more.. -
Pumpkin-Spice Muffins
Eggs, Sour cream or 1 cup plain yogurt and 13 more.. -
Ellen's Lemon Verbena - Herbal Gardens - Longmeadow
Butter, Sugar, Beaten egg, Vanilla, Lemon zest and 4 more.. -
Chex(R) Pumpkin Pie Crunch
Brown sugar, Pumpkin pie spice, Butter, Vanilla and 4 more.. -
Green Beans with Hazelnut Butter
Unsalted butter, softened, Chopped shallot (1 small) and 6 more.. -
Green Beans With Hazelnut Butter
Unsalted butter, softened, Shallots, finely chopped and 6 more.. -
Pumpkin Bars
Sugar, Vegetable oil, Eggs, Baking powder, Baking soda and 11 more.. -
General Robert E. Lee Cake II
All-purpose flour, Cream of tartar, Baking powder and 18 more.. -
Pecan Cake with Caramel Mousse and Brown Sugar Topping
Granulated sugar, Unsalted butter, softened, Canola oil and 26 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
