Easy Sour Cream-Pumpkin Custard Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 2 cups mashed cooked fresh pumpkin
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1/2 cup whipping cream
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1-1/4 tsp. pumpkin pie spice, divided
• 1 Tbsp. granulated sugar

1. Heat oven to 450F.
2. Line 9-inch pie plate with crust.
3. Prick bottom and side of crust with fork.
4. Bake 9 to 10 min.
5. or until lightly browned.
6. Reduce oven temperature to 350F.
7. Beat pumpkin, 1 cup sour cream, whipping cream, 1/2 cup granulated sugar, brown sugar, eggs and 1 tsp.
8. spice with whisk until blended.
9. Pour into crust.
10. Bake 55 min.
11. or until filling puffs around edge and center is almost set.
12. Mix remaining sour cream, 1 Tbsp.
13. granulated sugar and remaining spice until blended; carefully spread over pie.
14. Bake 10 min.
15. Cool completely.
16. Keep refrigerated.

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

Taken from www.kraftrecipes.com/recipes/easy-sour-cream-pumpkin-custard-pie-156226.aspx (may not work)