Ingrients & Directions


3/4 c Sugar
1 tb Packed golden brown sugar
2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Salt
1 c Pumpkin (16oz)
3/4 c Whipping cream
1/2 c Sour cream
3 lg Eggs (beaten to blend)
Optional but super
1/4 c Apricot preserves

Directions prepare 9 in single pie crust of choice.

Filling mix first 6 ingredients together using a whisk to remove all
lumps and thoroughly blend., add whipping cream, sour cream and
beaten eggs. Pour into 9 inch crust. Bake at 325 F 55- 60 minutes
until edges puff and center is almost set. Note; I put a ring of foil
around crust edge to prevent over browning the last 15 minutes of
baking.

Opitional; Apricot preserve pie… Spread apricot preserves over
bottom of 9 inch pie crust then pour prepared filling into the pie
crust. and bake as directed. The apricot and pumpkin combination is
absolutely delicious.

Yields
6 Servings