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1
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.
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2
Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively.
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3
Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
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4
While shell chills, put oven rack in middle position and preheat oven to 375F.
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5
Line shell with foil and fill with pie weights, then bake until pastry is set and pale golden on rim, about 20 minutes.
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6
Carefully remove foil and weights and bake shell until pale golden all over, 6 to 10 minutes more.
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7
Cool on a rack.
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8
Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
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9
Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans.
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10
Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it.
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11
Bake pie until crust is golden and filling is puffed, about 35 minutes.
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12
(Center will still be slightly wobbly; filling will set as it cools.)
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13
Cool completely on rack.
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14
Serve at room temperature.
