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