Yield: 1 9-inch pie

http://www.texascooking.com/recipes/pumppecanpie.htm

This is an excellent pie. The layers remain separate and distinct, and the flavors complement each other beautifully.
Prep: 15 Cook: 50

• Unbaked 9-inch deep-dish pie shell
• 1large egg, slightly beaten
• 1cup pumpkin purée (fresh cooked or canned)
• ⅓cup sugar
• 1TBS heavy cream, half-and-half or whole milk
• ½tsp cinnamon, rounded
• ¼tsp nutmeg
• ¼tsp ground ginger
• 2large eggs, slightly beaten
• ⅔cup light corn syrup (Karo)
• ½cup sugar
• 3TBS butter, melted
• ½tsp vanilla extract
• 1cup chopped pecans

Preheat oven to 375°F.

For the pumpkin layer:

Combine 1 egg, 1 cup pumpkin, ⅓ cup sugar, 1 TBS heavy cream, ½ tsp cinnamon, ¼ tsp nutmeg and ¼ tsp ginger. Spread gently over bottom of unbaked pie shell.

For the pecan layer:

Combine 2 eggs, ⅔ cup corn syrup, ½ cup sugar, 3 TBS butter and ½ tsp vanilla. Stir in 1 cup pecans. Gently spoon mixture over pumpkin layer in pie shell.

Place pie on a sheet pan and bake for 50 minutes.