Pumpkin Lemon Pie

:) This is a Grand Champion Winner at the Illinois State Fair in 1987. We really didn't care for the lemon topping, but will be making again because the pumpkin part was really good and creamy! I might make the topping again minus the lemon and about 1 Tbsp more brown sugar. :)

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 9  inches  pie crusts, unbaked

• Pie filling

• 2  eggs, slightly beaten
• 16  ounces pumpkin
• 2⁄3 cup sugar
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ginger
• 1 1⁄3 cups half-and-half

• Sour cream layer

• 1  cup sour cream
• 2  tablespoons brown sugar
• 1  tablespoon lemon juice
• 1  tablespoon lemon peel, grated
• 1⁄4 cup pecans, chopped

Directions

1. Pie filling:
2. Mix all ingredients of pie filling. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 for 45 minutes. Cool 20 minutes.
3. Blend sour cream, brown sugar, lemon juice and lemon peel. Spread mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans. This can be served warm or cold.