SOUR CREAM PUMPKIN PIE

This is simply the best pumpkin pie imaginable. While I always make a “Crisco” crust from scratch, it is a strong enough recipe to survive a store bought crust.

ingredients

1/2 cup half and half
1 cup light sour cream
1 cup canned pumpkin
1 tsp vanilla
1 cup light brown sugar packed
1 Tbsp unbleached white flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp each allspice and nutmeg (cloves, if you like them)
1/2 tsp salt
2 eggs slightly beaten

directions

Mix all ingredients, except for eggs thoroughly, then add in eggs quickly. Pour into pie shell (not pre-baked). Bake at 400 degrees for 20 minutes and 350 degrees for 40 minutes. Serve with whipped, sweetened vanilla cream.

Source: Janis