1 (15-ounce) can pumpkin
1 (14-ounce can) sweetened 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
1 (9-inch) unbaked pie crust
Sour Cream Topping
1-1/2 cups sour cream
4 tablespoons sugar
1 teaspoon vanilla extract
Preheat oven to 425 degrees F. In a mixing bowl, combine pumpkin,
sweetened condensed milk, eggs, cinnamon, ginger, and nutmeg. Mix
well. Pour into a prepared pie crust. Bake for 15
minutes. Reduce oven heat to 350 degrees F. and continue baking for
30 minutes.
For topping, combine the sour cream, sugar, and vanilla in a medium
bowl. After pie has baked 30 minutes at 350 degrees, spread evenly
over top. Continue baking for 10 minutes. Cool and stored
covered in refrigerator.
