Cinnamon Ginger Pumpkin Pie
1 (9-inch) prepared pie crust, unbaked
1 tablespoon sugar
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs
2-1/2 teaspoons vanilla
1 can (15 ounces) solid-pack pumpkin
1/3 cup sour cream
1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)
Whole or chopped pecans (optional)
Whipped cream (optional)
- 1.Place pie crust in 9-inch deep-dish pie plate; set aside.
- 2.Preheat oven to 425°F. Combine sugar, cinnamon, ginger, cloves, nutmeg and salt in large bowl; mix well. Whisk in eggs and vanilla until smooth. Add pumpkin and sour cream; mix until smooth. Gradually mix in sweetened condensed milk; mix until well blended. Pour into crust.
- 3.Bake 15 minutes at 425°F. Reduce oven temperature to 350°F. Continue baking 40 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack at least 1½ hours before serving. Garnish with pecans and whipped cream, if desired.