In honor of November 21, *Pumpkin Pie Day*, I am sharing three wonderful variations on an American classic. Check out the other recipes showcased at TheArmchairChef.com and ILoveToBake.com
| ILovetoBakePies.com PUMPKIN-LEMON CREAM PIE |
| Here is a unique variation on that old favorite, Pumpkin Pie… a GOOD way to celebrate November 21, *Pumpkin Pie Day* |
| Ingredients |
| 2 Eggs, slightly beaten 1 can Pumpkin (16 oz) 2/3 cup Sugar 1 t Cinnamon 1/2 t Salt 1/2 t Ginger 1 1/3 cup Half-and Half 1 9 inch Pie shell |
| SOUR CREAM LAYER 1 cup Sour Cream 2 T Brown Sugar 1 T Lemon Juice Grated Peel of 1 Lemon 1/4 cup Pecans chopped |
| Step by Step |
| Preheat oven to 425 F 1) Mix first seven ingredients together. 2) Pour mixture into pie shell. 3) Bake at for 425 F 15 minutes. 4) Reduce heat to 350 degrees F. Continue baking about 45 minutes or until pick comes out clean. 5) Cool 20 minutes. |
| SOUR CREAM LAYER 1) While pie is cooling, blend together sour cream, brown sugar, lemon juice and lemon peel. 2) Spread this mixture evenly over the pie. 3) Bake 10 more minutes. 4) Sprinkle top with chopped pecans. Serve warm or cold. 5) Serve and Enjoy! |
| Celebrate *Pumpkin Pie Day*, November 21 with these fine recipes:
TheArmchairChef.com ILoveToBake.com |
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*When I dream, I cook and bake like an artist…*
Posted in Fruit Pie Recipes