Sour Cream Pumpkin Pie

• 9-inch pie crust
• 2 c. pumpkin
• 3 eggs
• 1 c. sour cream
• 1/2 c. milk
• 1 c. sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. powdered ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves

1. Preheat oven to 450u0b0.
2. Line a 9-inch pie pan with the rolled-out dough; prick all over with a fork, then press a piece of heavy-duty foil directly into the pie shell.
3. Bake for 6 minutes; remove the foil and bake for about 4 more minutes.
4. Remove from oven and set aside.
5. Beat the pumpkin and eggs together in a large bowl, then stir in the sour cream, milk and sugar.
6. Add the salt and spices and beat until smooth.
7. Pour the filling into the pie shell and bake for 10 minutes.
8. Reduce heat to 300u0b0 and continue to bake for 30 to 40 minutes until filling is almost firm.
9. Serve warm with whipped cream.

pie crust, pumpkin, eggs, sour cream, milk, sugar, salt, cinnamon, powdered ginger, nutmeg, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366973 (may not work)