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Pumpkin-Lemon Creme Pie




Source of Recipe


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2 eggs, slightly beaten
1 can pumpkin (16 oz)
2/3 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1 1/3 cup half-and-half

1 cup sour cream
2 Tbsp brown sugar
1 Tbsp lemon juice
grated peel of 1 lemon

1 9-inch pie shell
1/4 cup pecans, chopped

Mix first seven ingredients together. Pour mixture into pie shell.
Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees
F. Continue baking about 45 minutes, or until pick comes out clean.
Cool 20 minutes. Blend together sour cream, brown sugar, lemon
juice and lemon peel. Spread this mixture evenly over the pie. Bake
10 more minutes. Sprinkle top with chopped pecans. Serve warm or
cold.