Pumpkin Pie
1 (15-oz) can of pumpkin (2 cups)
1 (14-oz) can of Sweetened Condensed
Milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie shell or deep dish pie shell
1. Preheat oven to 425º. With wire whisk, beat pumpkin, Condensed Milk, eggs, spices and salt.
2. Pour into crust. Bake 15 minutes.
3. Reduce oven heat to 350º continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
Sour Cream Topping:
Combine
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
After Pie has baked for 30 minutes at 350º spread mixture evenly over pie; bake 10 minutes longer.
