Pumpkin Lemon Pie - cooking recipe

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

Preparation

Pie filling:
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.
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.