Pumpkin-Lemon Creme Pie
Yield
servingsPrep
35 minCook
70 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
lightly beaten |
|
| 1 | each |
canned pumpkin purée
16 ounce can |
*
|
| ⅔ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
|
|
| 1 ⅓ | cups |
light cream (half&half)
|
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| Sour cream layer | |||
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
lemon zest
from one lemon |
*
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
lightly beaten |
|
| 1 | each |
canned pumpkin purée
16 ounce can |
*
|
| 158 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
ginger
|
|
| 315 | ml |
light cream (half&half)
|
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| Sour cream layer | |||
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
lemon zest
from one lemon |
*
|
| 59 | 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.
