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

For sour cream layer:
1 c. sour cream
2 tbsp. brown sugar
1 tbsp. lemon juice
Grated peel of 1 lemon
1/4 c. chopped pecans

Mix first 7 ingredients for pie together. Pour mixture into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Continue baking about 45 minutes or until inserted knife comes out clean. Cool 20 minutes.

Blend together sour cream, brown sugar, lemon juice, and lemon peel. Spread sour cream mixture evenly over the pie. Bake 10 minutes more. Sprinkle top with chopped pecans. Serve warm or cold.