Instructions
MAKE PIE SHELL:1. Make Pie Dough per recipe.

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 decoratively. Prick bottom and side of shell all over with a fork, then chill shell for 30 minutes.

3. While shell chills, put oven rack in middle position and preheat oven to 375.

4. Line chilled shell with foil or parchment paper and fill with pie weights and bake until pastry is set and pale golden on rim, about 20 minutes. Carefully remove lining and weights and bake shell until pale golden all over, 6 to 10 minutes more. Cool on a rack.

MAKE PUMPKIN FILLING:1. Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.

MAKE PECAN LAYER:1. 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:1. Spread the 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.

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Yields: 8 Servings
     GOURMET magazine, November 2003, page 129

notes:  Special equipment: Pie Weights or Raw Rice. 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 oven until crust is crisp, about 15 minutes.

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