Ingredients:
9-inch pie shell 3/4 cup canned or pureed pumpkin 2 tablespoons light brown sugar, packed 1 egg 2 tablespoons sour cream 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg Pecan Topping 3/4 cup light corn syrup 1/2 cup packed light brown sugar 3 eggs 3 tablespoons melted butter 2 teaspoons vanilla extract 1/4 teaspoon lemon zest 1-1/2 teaspoons lemon juice 1/4 teaspoon salt 1-1/3 cup chopped pecans

Instructions:
Preheat oven to 425 degrees. Use a medium mixing bowl to combine the pumpkin ingredients. Put the pumpkin into the bowl and continue with the 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon and nutmeg. Mix with a spoon and spread into the pie shell. Use another mixing bowl to combine the pecan topping. Place the corn syrup into the bowl first, and add the 1/2 cup brown sugar, 3 eggs, butter, vanilla, lemon zest, lemon juice and salt. Mix well and stir in the chopped pecans. Spread this over the pumpkin mixture in the pie shell. Bake at 425 degrees for 20 minutes then turn down the heat to 350; bake another 25-30 minutes. Remove from the oven and let set for an hour or more. You’ll soon enjoy a wonderful slice of pie … or maybe a couple of slices. Readers with questions or comments for Dave Kessler may write to him in care of this publication.