" SOUR CREAM PUMPKIN PIE "

CRUST: 9 - inch single crust

FILLING:

1 cup sour cream

3 eggs

2/3 cup sugar

1 can ( 16 oz. ) solid pack pumpkin

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

Preheat oven to 375 F.

Prepare pie crust and flute edges. Set aside.

In a medium bowl combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg and ginger. Stir until blended. Pour filling into prepared pie crust. Bake for 1 hour. Cool to room temperature before serving.

Garnish with whipped cream.