:) 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. :)

Ingredients

8 serv.

pie crusts9 inches
unbaked
Pie filling
eggs↗2
slightly beaten
pumpkin↗16 ounces
sugar↗2⁄3 cup
cinnamon↗1 teaspoon
salt↗1⁄2 teaspoon
ginger↗1⁄2 teaspoon
half-and-half↗1 1⁄3 cups
Sour cream layer
sour cream↗1 cup
brown sugar↗2 tablespoons
lemon juice↗1 tablespoon
lemon peel↗1 tablespoon
grated
pecans↗1⁄4 cup
chopped

Step-by-step instructions

1
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.
2
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.

Source: food.com

Original recipe ↗

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