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.
