Pumkin-lemon creme pie

Yield: 6 servings

Measure Ingredient
2 \N Eggs,slightly beaten
1 can Pumkin (16 oz)
⅔ cup Sugar
1 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Ginger
1⅓ cup Half-and Half
1 \N 9 inch Pieshell
1 cup Sour Cream
2 tablespoons Brown Sugar
1 tablespoon Lemon Juice
\N \N Grated Peel of 1 Lemon
¼ cup Pecans chopped

Mix first seven ingriedients together. Pour mixture into pieshell.

Bake at 425 dehrees 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 Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY 315-785-8098 or 786-1120

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