Traditional Pumpkin Pie

• 1 unbaked 9 inch pie shell
• 1 (15 ounce) can pumpkin (about 2 cups)
• 1 (14 ounce) can Eagle Brand Condensed Milk (NOT evaporated milk)
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Sour Cream Topping
• 1 1/2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 425u0b0.
2. With mixer beat pumpkin,Eagle Brand, eggs, spices and salt.
3. Pour into crust.
4. Bake 15 minutes.
5. Reduce oven temperature to 350u0b0; bake 35 to 40 minutes longer.
6. Cool.
7. Garnish as desired.
8. Refrigerate leftovers.
9. Sour Cream Topping: In medium bowl, combine sour cream,sugar and vanilla extract.
10. After pie has bake 30 minutes at 350u0b0, spread sour cream topping evenly over top bake 10 minutes.

shell, pumpkin, milk, eggs, ground cinnamon, ground ginger, ground nutmeg, salt, sour cream topping, sour cream, sugar, vanilla

Taken from www.food.com/recipe/traditional-pumpkin-pie-76329 (may not work)