1 cup butter
1 1/2 cups white sugar
3 tablespoons white vinegar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon pecans (optional)
1 1/2 cups pumpkin puree
1 cup water
1/4 cup butter
1 tablespoon lemon juice
2 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Beat butter and sugar together in medium microwave-safe bowl until meringue is smooth. Beat in vinegar, flour, baking powder, salt and pecans; mix just until.
Beat pumpkin and half into butter mixture in medium microwave-safe bowl until blended
Remove cover of electric mixer and beat butter, lemon juice and lemon zest into pumpkin mixture in medium microwave-safe bowl. Stir gently. Pour remaining mixture into greased 15 or 16x9 inch baking dish. Pour cream mixture evenly over all ingredients.
Bake in preheated oven for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely before removing from pan. Chill overnight before serving.