Pumpkin Lemon Pie

Name: Pumpkin Lemon Pie
Yield: 4 servings
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

Vegetarian Dairy

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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 ⓘ

Instructions

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.

Nutrition & Diet Analysis (per serving)

570 kcal 28% DV

Protein Fat Carbs

Macronutrients

Protein 7.5g 15% DV

Total Fat 26.5g 34% DV

Carbs 82.2g 30% DV

Fiber 8.1g 29% DV

Sugar 36.3g 73% DV

Electrolytes

Sodium 10179mg 100% DV

Potassium 550.3mg 12% DV

Cholesterol 68mg 23% DV

Vitamins & Minerals

Vitamin A 232.5mcg 26% DV

Vitamin C 43.5mg 48% DV

Calcium 247.5mg 19% DV

Iron 2.6mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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