Who doesn't love pumpkin pie?
Most think of this as strictly a holiday delight, but some of us like it all year round. Unfortunately, in the heat of the summer, pumpkin pie can be a bit too heavy. To lighten the richness, I added a lemon sour cream topping that lends perfectly to this traditional favorite.
Pie Filling
2 eggs, slightly beaten
16 oz. pumpkin
2/3 c sugar
1 tsp cinnamon
½ tsp salt
½ tsp ginger
1 1/3 c half and half
Sour Cream Topping
1 c sour cream
2 T brown sugar
1 T lemon juice
1 T lemon zest
¼ c pecans, chopped
Directions
Pie filling: Mix all ingredients of pie filling. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 and bake for 45 minutes. Cool 20 minutes.
Sour cream layer: Blend sour cream, brown sugar, lemon juice, and zest. Spread mixture over pie. Bake 10 minutes Sprinkle with chopped pecans.
