I have a question about step 6 on the recipe "Spiced Maple Pecan Pie with Star Anise" from merrill. It says:
"Remove the star anise from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let coo to room temperature before serving with whipped crème fraiche." I was hoping to make this pie for Thanksgiving, but I was hoping to use the syrup/pecan mixture as a layer on top of a pumpkin pie. Would I be able to half-fill a crust with pumpkin pie, partially bake it, and then top it with this pecan/syrup mixture and finish baking? Or would the layers run together? Any suggestions on baking time if you think that might work?