2 1/2 cups pumpkin puree
2 (8 ounce) cans pumpkin pie filling
1/2 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
3 tablespoons lemon zest
1 (8 ounce) container sour cream
1 cup sliced fresh strawberries
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
In a slow cooker, mix pumpkin puree, pumpkin pie filling, brown sugar, white sugar, eggs, and vanilla extract. Stir gently. Brown mixture in microwave or in the oven on medium heat for about 10 minutes.
Stir pumpkin mixture into the pumpkin filling mixture in the slow cooker, mixing just until.
In a medium saucepan, combine sour cream, strawberries and almonds. Bring mixture to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in lemon juice. Pour into cooled pie crust.
Bake in preheated oven for 45 minutes. Serve warm or cold.