Pumpkin Lemon Cream Pie Recipe

Name: Pumpkin Lemon Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix together first 7 ingredients.
2
Pour into pie shell.
3
Bake at 425u00b0 for 15 minutes.
4
Reduce heat to 350u00b0.
5
Continue baking for 45 minutes or until knife comes out clean.
6
Cool 20 minutes. Blend together sour cream, brown sugar, lemon juice and lemon peel.
7
Spread sour cream mixture evenly over pie.
8
Bake 10 minutes more.
9
Sprinkle with pecans.
10
Serve warm or cold.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, slightly beaten, 16 oz. can pumpkin, 2/3 c. sugar, 1 tsp. cinnamon, and more.

Yes, Pumpkin Lemon Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Lemon Cream Pie

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