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You are here: Home / Dessert / Pumpkin Lemon Cream Pie

Pumpkin Lemon Cream Pie

October 5, 2018 by mgrc Leave a Comment

Add a layer of sweetened and lemony sour cream to the classic pumpkin pie and sprinkle pecans on top and you have a spectacular dessert. The fresh lemon flavor is a wonderful contrast to the sweet and spicy pumpkin.

You can dress up a bakery or frozen pie by topping it with the sour cream mixture and baking it as directed.

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Pumpkin Lemon Cream Pie


Ingredients

For 1 9-inch pie

  • 2 eggs slightly beaten
  • 1 16-ounce can pumpkin
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 1/3 cup half and half
  • 1 9-inch pie shell

Sour Cream Layer

  • 1 cup sour cream
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 grated peel of 1 lemon
  • 1/4 cup pecans chopped

Instructions

  1. Mix the first seven ingredients together.

  2. Pour into pie shell. Bake at 425 for 15 minutes.

  3. Reduce heat to 350. Continue baking about 45 minutes or until inserted knife comes out clean.

  4. Cool 20 minutes.

  5. Blend together sour cream, brown sugar, lemon juice, and lemon peel. 

  6. Spread evenly over the pie. Bake 10 minutes more. 

  7. Sprinkle top with chopped pecans. Serve warm or cold.

Related

Filed Under: Dessert, My Great Recipes, Recipes Tagged With: Autumn, Fall, Lemon, MyGreatRecipes1981, Pie, Pumpkin

Previous Post: « Popsicles
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