2 eggs (slightly beaten)
1 can pumpkin (16 oz.)
2/3 c. sugar
1 tsp. sugar
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. ginger
1 1/3 c. half and half
1 (9 inch) pie shell

SOUR CREAM LAYER:

1 c. sour cream
2 tbsp. brown sugar
1 tbsp. lemon juice
1/4 c. chopped pecans

Mix first seven ingredients. Pour into pie shell. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees. Bake until knife inserted comes out clean. Cool 20 minutes.

Blend together sour cream, brown sugar and lemon juice. Spread sour cream mixture over pie. Bake 10 minutes more. Sprinkle with chopped pecans. Makes one 9 inch pie.