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Pumpkin-Lemon Creme Pie

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Submitted by trevstull

YIELD

servings

PREP

35 min

COOK

70 min

READY

120 min

Ingredients

2 2
LARGE LARGE EGGS
lightly beaten
1 1
EACH EACH CANNED PUMPKIN PURÉE
16 ounce can *
158
CUP ML SUGAR
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
1 ⅓ 315
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch
Sour cream layer
1 237
CUP ML SOUR CREAM
2 3E+1
TABLESPOONS ML BROWN SUGAR
1 15
TABLESPOON ML LEMON JUICE
1 1
X X LEMON ZEST
from one lemon *
¼ 59
CUP ML PECANS
chopped

Directions

Mix first seven ingriedients together.

Pour mixture into pie shell.

Bake at 425 degrees F for 15 minutes.

Reduce heat to 350℉ (180℃).

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 649 54% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 603mg 25%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 12%
Sugars g
Protein 20g
Vitamin A 206% Vitamin C 10%
Calcium 20% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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