Ingredients
9-inch unbaked single pie crust
1 cup dairy sour cream
3 eggs
2/3 cup sugar
16-ounce can pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup chopped pecans
12 halves pecan
Directions
1 Heat oven to 375 degrees.
2 Combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg, and ginger in medium bowl.
3 Stir until blended.
4 Set aside.
5 Bake empty pie shell 8 minutes.
6 Sprinkle chopped nuts over bottom.
7 Pour filling over nuts.
8 Bake 40 minutes.
9 Remove from oven.
10 Garnish with nut halves.
11 Bake 5 to 10 minutes longer.
MAKES one 9-inch pie
9-inch unbaked single pie crust
1 cup dairy sour cream
3 eggs
2/3 cup sugar
16-ounce can pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup chopped pecans
12 halves pecan
Directions
1 Heat oven to 375 degrees.
2 Combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg, and ginger in medium bowl.
3 Stir until blended.
4 Set aside.
5 Bake empty pie shell 8 minutes.
6 Sprinkle chopped nuts over bottom.
7 Pour filling over nuts.
8 Bake 40 minutes.
9 Remove from oven.
10 Garnish with nut halves.
11 Bake 5 to 10 minutes longer.
MAKES one 9-inch pie