Pumpkin-Lemon Cream Pie

Cheri Clotiaux Stringer (originally from Southern Living)
Yield: 8 servings

A different take on the traditional pumpkin pie, I remember serving this at a Jasper Thanksgiving a few years ago. The bite of the sour cream layer is a perfect compliment to the buttery spice of the pumpkin pie. (Dec 1996)

2 eggs, slightly beaten
1 (16oz) can pumpkin
2/3 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1 1/3 cup half 'n' half
1 (9-inch) unbaked pie shell

Sour Cream Layer
1 cup sour cream
2 Tbsp brown sugar
1 Tbsp lemon juice
Grated peel of 1 lemon
1/4 cup chopped pecans

Preheat oven to 425˚F. Mix first seven ingredients together. Pour mixture into unbaked 9-inch pie shell, bake for 15 minutes. 

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

Cool for 20 minutes. Blend together sour cream, brown sugar, lemon juice and lemon peel. Spread sour cream mixture evenly over pie. Bake 10 minutes more. 

Sprinkle top with chopped pecans. Serve warm or cold.