Living 2 Eat |

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This recipe was awarded the status of Grand Champion at the 1987 Illinois State Fair — perfect for an interesting twist this holiday season.

Pumpkin Lemon Pie

Pie Crust:

3 cups flour

1 cup Crisco

1 egg, beaten

5 tbsp water

1 tsp vinegar

1 tsp salt

Pie filling:

2 eggs, slightly beaten

16 oz pumpkin, canned

2/3 cup sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1 1/3 cup half and half

Sour Cream Layer:

1 cup sour cream

2 tbsp brown sugar

1 tbsp lemon juice

1 tbsp lemon peel, grated

1/4 cup pecans, chopped

Pie crust:   

Add water, vinegar and salt to beaten egg; mix well, set aside.

Cut Crisco into flour until it resembles coarse crumbs. Add liquid and mix until dough forms. Roll out or store in icebox.

Pie filling:

Mix all ingredients of pie filling. Pour into pie shell. Bake 425F for 15 minutes. Reduce heat to 350F for 45 minutes. Cool 20 minutes.

Blend sour cream, brown sugar, lemon juice & lemon peel. Spread mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans.

Serve warm or cold.