---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Holiday, Usenet
       Yield: 1 pie
       1    Pastry pie shell,
            -flaky, 9-inch
 -------------------------------PUMPKIN LAYER-------------------------------
     3/4 c  Pumpkin
       2 T  Light brown sugar,
       1 lg Egg
       2 T  Sour cream
     1/8 t  Cinnamon
     1/8 t  Nutmeg, grated
 --------------------------------PECAN LAYER--------------------------------
     3/4 c  Corn syrup, light
     1/2 c  Light brown sugar,
       3 lg Eggs
       3 T  Butter (unsalted),
            -melted and cooled
   1 1/3 c  Pecans
       2 t  Vanilla
     1/4 t  Lemon rind, grated
   1 1/2 t  Lemon juice
     1/4 t  Salt
   Prepare pie shell.  Keep chilled.
   Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour
   cream, cinnamon and nutmeg.
   In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs,
   about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in
   Spread the pumpkin layer into the pie shell, then carefully spoon the pecan
   mixture over it.  Bake in the upper third of a preheated 425 degree F. oven
   for 20 minutes, then reduce to 350 degrees F. 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 350
   degree F. oven for 10 to 15 minutes.
   *  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.  Yield:  1 pie.
   : Difficulty:  moderate.
   : Time:  30 minutes preparation, 1 hour cooking.
   : Precision:  approximate measurement OK.
   : Ed Sznyter
   : Distributed Systems Group, Stanford, Stanford, CA, USA
   : ews@pescadero.stanford.edu
   : Copyright (C) 1986 USENET Community Trust