Pumpkin-Lemon Creme Pie

This is not your standard pumpkin pie. A tangy sour cream layer spiked with lemon juice and fresh lemon zest gets spread over the baked filling and returned to the oven, creating a creamy, citrus-bright topping that cuts right through the richness of the custard below.

The two-temperature bake is how you get a properly set filling without a soggy crust. That initial blast of high heat sets the bottom crust quickly, then the lower temperature gently finishes the custard without cracking it.

Test for doneness with a pick inserted near the center. It should come out clean, but the filling will still jiggle slightly. That residual heat continues cooking the custard as it cools.

Kitchen Tips

• Cool the pie for the full 20 minutes before adding the sour cream layer. Spreading it on a hot pie will cause it to melt and slide off instead of sitting in an even layer.
• Use canned pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which would throw off the balance in this recipe.
• The pecans go on after the final bake, not before. Baking them on the sour cream layer would cause them to sink in and lose their crunch.

Variations

• Swap the pecans for candied ginger pieces for a sharper, spicier garnish that plays off the lemon.
• Use a gingersnap crumb crust instead of a standard pie shell for deeper spice flavor from crust to filling.
• Add a pinch of nutmeg or cardamom to the pumpkin filling for a more complex spice blend.