Our Favorite Creamy Pumpkin Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1 can (29 oz.) pumpkin
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup whipping cream
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 2-1/2 tsp. pumpkin pie spice

1. Heat oven to 450F.
2. Line 9-inch pie plate with crust; prick bottom and side with fork.
3. Bake 9 to 10 min.
4. or until lightly browned.
5. Cool while preparing filling.
6. Reduce oven temperature to 350F.
7. Whisk remaining ingredients until blended; pour into crust.
8. Bake 55 min.
9. or until filling puffs around edge and center is almost set.
10. Cool completely.

ready, pumpkin, s, whipping cream, granulated sugar, brown sugar, eggs, pumpkin pie spice

Taken from www.kraftrecipes.com/recipes/our-favorite-creamy-pumpkin-pie-62437.aspx (may not work)