Sour Cream-Pumpkin Custard Pie

Serves:	4
Recipe Type:	Non Veg.
Calories Per Serving:	242
Preparation Time:	30 M
Cooking Time:	80 M
Difficulty:	Easy

Ingredients:

• 1/2 cup Whipping Cream
• 2½ tsp Pumpkin Pie Spice
• 1/2 cup Sugar (granulated)
• 1 ready-to-use Pie Crust (9 inches, refrigerated)
• 2 cups Fresh Pumpkin (mashed, cooked)
• 1/2 cup Light Brown Sugar (firmly packed)
• 8 ounces Sour Cream
• 2 Eggs

Cooking Instructions:

• Pre-heat the oven to 450 degrees F.
• Take a 9-inch pie plate and line it with the pie crust, pricking the bottom of the crust with a fork.
• Bake the pie crust for 10 minutes, until it is slightly brown.
• Remove from the oven and leave to cool.
• Lower the heat of the oven to 150 degrees F.
• Take a bowl and mix pumpkin, whipping cream, sour cream, spice, eggs and sugars in it.
• Beat the ingredients with a wire whisk, until fully blended.
• Pour this mixture into the baked pie crust.
• Bake for 55 minutes.
• Remove from the oven and cool.
• Leftovers can be stored in the refrigerator.