Pumpkin Lemon Cream Pie
A creamy and flavorful pumpkin lemon pie with a hint of spice and citrus, perfect for fall gatherings or holiday desserts that please both pumpkin and citrus lovers.
Ingredients
Instructions
- Mix together eggs, pumpkin, sugar, cinnamon, salt, ginger, and half and half.
- Pour the mixture into the 9-inch pie shell.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 45 minutes or until a knife inserted in the center comes out clean.
- Remove from oven and cool for 20 minutes.
- In a bowl, blend together sour cream, brown sugar, lemon juice, and grated lemon peel.
- Spread the sour cream mixture evenly over the cooled pie.
- Bake the pie for an additional 10 minutes.
- Sprinkle with pecans before serving.
- Serve warm or cold.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin puree instead of canned. You can also substitute the half and half with whole milk or cream for a creamier texture. If you want to reduce sugar, try using a natural sweetener like honey. Always check the pie for doneness by inserting a knife in the center; it should come out clean. To enhance the flavors, add a pinch of nutmeg or allspice.
Serving Suggestions
This Pumpkin Lemon Cream Pie is perfect for fall gatherings or holiday celebrations. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with French Onion Crescent Squares for a hearty meal. For a refreshing twist, consider serving it alongside a light salad or fresh fruit.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a microwave for about 20-30 seconds or warm them in an oven at 350°F for 10-15 minutes until heated through. Enjoy it either warm or chilled, as it tastes delightful both ways.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Lemon Cream Pie contains roughly 503 calories, with 6g protein, 52g carbohydrates, and 32g fat. It is an excellent source of vitamin C (24% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Bake it completely and let it cool, then refrigerate it overnight. Add the sour cream topping just before serving to maintain its freshness and texture.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with Greek yogurt for a similar tangy flavor and creamy texture. Alternatively, cream cheese thinned with a little milk can also work well.
Is it possible to freeze the pie?
Yes, you can freeze the baked pie before adding the sour cream topping. Wrap it tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to 2 months. Thaw it in the refrigerator before adding the topping and serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).