Pumpkin Lemon Cream Pie - cooking recipe

Ingredients

2 eggs, slightly beaten
16 oz. can pumpkin
2/3 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1 1/3 c. half and half
9-inch pie shell
1 c. sour cream
2 Tbsp. brown sugar
1 Tbsp. lemon juice
grated peel of 1 lemon
1/4 c. pecans, chopped

Preparation

Mix together first 7 ingredients.
Pour into pie shell.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0.
Continue baking for 45 minutes or until knife comes out clean.
Cool 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 with pecans.
Serve warm or cold.