Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  Half N Half
  2                     eggs -- slightly beaten
  1          16 oz can  pumpkin
     2/3           cup  white sugar
  1           teaspoon  cinnamon
     1/2      teaspoon  ginger
     1/2      teaspoon  salt
  1             9 inch  pie shell
  2        Tablespoons  brown sugar
  1         Tablespoon  lemon juice
  1                cup  sour cream (or yogurt)
  1                     lemon peel -- grated
     1/4           cup  pecans -- chopped

Preparation:

Mix first seven ingredients together thoroughly, then pour into pie shell. Bake at 425 F. for 15 minutes. Reduce heat to 350 degrees F. and bake another 45 minutes, or until pick comes out clean. Cool 30 minutes; blend together sour cream, brown sugar, lemon juice and lemon peel. (If using plain yogurt, do not add lemon juice.) Spread mixture evenly over the pie and bake 10 minutes. Cool, then sprinkle with chopped pecans and serve. 8 Servings

Nutritional Information:

1316 Calories (kcal); 76g Total Fat; (50% calories from fat); 29g Protein; 138g Carbohydrate; 374mg Cholesterol; 2356mg Sodium