Sour Cream Pumpkin Pie

Ingredients and Instructions

Pie crust for one -crust pie

One cont ainer (8 ounces) sour cream

Two large eggs

½ cup granulated sugar

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon salt

One can of (16 ounces) solid -pack pumpkin (not pie filling)

½ cup whipping cream

Finely slivered candied ginger

Sweetened whipped cream

Directions:

Make pie crust fo r one crust pie.

On lightly floured surface, roll out dough to 13 -inch round. Fit it into 9 -inch pie plate and trim edges, lea ving

¾-inch overhang. Fold excess dough under itself and flute edge to form high, decorative rim. Refrigerate

dough 30 minutes .

Position an oven rack in lower third of oven and preheat oven to 375 -degrees.

Line pie shell with foil and fill with dried be ans or rice. Bake in preheated oven 15 minutes. Remove foil and

beans and bake for eight to ten minutes longer, until pastry i s golden brown. Transfer pan to wire rack to cool

completely. Increase oven temperature to 400 -degrees.

In a small bowl, stir sour cream briefly to loosen it. In large bowl, beat eggs until blended. With wooden

spoon, stir in sugars, cinnamon, ginger, cloves, nutmeg and salt until combined. Stir in pumpkin, sour cream

and cream just until blended. Pour filling into pie shell .

Bake in preheated oven 45 to 50 minutes, until filling is slightly puffed around edges and knife inserted into

center comes o ut clean. If pastry starts to brown too much, cover edges with strips of foil. Transfer pan to

wire rack to cool completely at least two hours. Serve at room temperature or refrigerate and serve chilled.

To serve, arrange small mound of candied ginger in center of pie. Cut pie into wedges and serve with swee tened

whipped cream. Recipe makes eight servings