Pumpkin Sour Cream Pie

• 1 refrigerated pie crust
• 2 eggs
• 1 (15 ounce) can pumpkin
• 1 cup sour cream
• 1/2 cup whipping cream
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• Optional Topping Ginger Whipped Cream
• 1/2 cup whipping cream
• 2 tablespoons sour cream
• 1 tablespoon sugar
• 1/4 teaspoon ginger

1. Prepare pie crust according to pkg directions.
2. Place in 9" pie plate; flute edge.
3. In large bowl, whisk eggs blending in the next 7 ingredients.
4. Pour into pastry shell.
5. Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
6. Cover edge of crust with foil after first 20 minutes of baking.
7. Cool.
8. Whip cream, sourcream, sugar, ginger until stiff.
9. Refrigerate, covered.
10. Serve with Ginger Whipped Cream

crust, eggs, pumpkin, sour cream, whipping cream, sugar, brown sugar, pumpkin pie spice, salt, cream, whipping cream, sour cream, sugar, ginger

Taken from www.food.com/recipe/pumpkin-sour-cream-pie-104582 (may not work)