2 (9 inch) pie crusts
1/2 cup white sugar
1 1/4 cups packed light brown sugar
6 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1/4 cup pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon lemon pepper
1 tablespoon lemon juice
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Prepare pie crusts as directed on package.
Beat 2 egg whites into butter or margarine. Mix brown sugar with eggs and vanilla. Beat pumpkin into pumpkin puree. Stir in flour, baking soda, salt, baking powder, cinnamon and nutmeg. Mix pumpkin mixture with margarine and lemon juice. Pour mixture into prepared pastry shell.
Bake in preheated oven for 45 minutes. Remove from oven and allow to cool. Mix lemon juice, pumpkin with lemon pepper and lemon juice, pumpkin and lemon juice, lemon juice and chopped walnuts.