Recipe for "pecn-pmpkn-pie"

NAME

     PECN-PMPKN-PIE - 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.

INGREDIENTS (1 pie)

          CRUST
     1 22-cm   uncooked flaky pastry pie shell
          PUMPKIN LAYER
     200 g     pumpkin
     25 g      packed light brown sugar
     1         large egg
     30 ml     sour cream
     0.5 ml    cinnamon
     0.5 ml    grated nutmeg
          PECAN LAYER
     200 ml    light corn syrup
     100 g     packed light brown sugar
     3         large eggs,
     50 g      melted unsalted butter cooled
     10 ml     vanilla,
     1 ml      grated lemon rind
     8 ml      lemon juice
     1 ml      salt
     150 g     pecans

PROCEDURE

          (1)  Prepare pie shell. Keep chilled.
          (2)  Whisk together until smooth pumpkin,  25  g  brown
               sugar, 1 egg, sour cream, cinnamon, and nutmeg.
          (3)  In another bowl, combine corn syrup, 100  g  brown
               sugar,  3  eggs, 50 g butter, vanilla, lemon rind,
               lemon juice, and salt.  Stir in pecans.
          (4)  Spread the pumpkin layer into the pie shell,  then
               carefully  spoon  the pecan mixture over it.  Bake
               in the upper third of a preheated 220 deg. C  oven
               for  20 minutes, then reduce to 175 deg. C for 20-
               30 minutes more.  The filling will puff  slightly,
               but  the  center will not be completely set.  Cool
               on a rack.

NOTES

     Serve warm or at room temperature.  Reheat  in  a  preheated
     175 deg. C oven for 10 to 15 minutes.

RATING

     Difficulty: moderate.  Time: 30 minutes preparation, 1  hour
     cooking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Ed Sznyter
     Distributed Systems Group, Stanford, Stanford, CA, USA
     ews@pescadero.stanford.edu