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Ingredients
- Â Â Pie Crust
- 3 c. flour
- 1 c. crisco
- 1 x egg beaten
- 5 Tbsp. water
- 1 tsp vinegar
- 1 tsp salt
- Â Â Pie filling
- 2 x Large eggs slightly beaten
- 16 ounce canned pumpkin
- 2/3 c. sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1Â 1/3 c. half and half
- Â Â Lowfat sour cream LAYER
- 1 c. lowfat sour cream
- 2 Tbsp. brown sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon peel grated
- 1/4 c. minced pecans
Directions
- Pie crust: add in water, vinegar and salt to beaten egg; mix well, set aside. Cut crisco into flour till it resembles coarse crumbs. Add in liquid and mix till dough forms. Roll out or possibly store in icebox.
- Pie filling: Mix all ingredients of pie fillng. Pour into pie shell. Bake 425 degrees for 15 min. Reduce heat to 350 degrees for 45 min. Cold 20 minutes.
- Blend lowfat sour cream, brown sugar, lemon juice & lemon peel. Spread mix over pie. Bake 10 min. Sprinkle top with minced pecans. Serve hot or possibly cool.
- 1987 Grand Champion WinnerDarren Roach
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2109g | |
| Calories 6081 | |
| Calories from Fat 3310 | 54% |
| Total Fat 374.4g | 468% |
| Saturated Fat 125.29g | 501% |
| Trans Fat 68.51g | |
| Cholesterol 842mg | 281% |
| Sodium 4963mg | 207% |
| Potassium 2729mg | 78% |
| Total Carbs 612.3g | 163% |
| Dietary Fiber 19.3g | 64% |
| Sugars 176.17g | 117% |
| Protein 82.59g | 132% |
