Sour Cream Pumpkin Custard Pie

INGREDIENTS:

1 pie crust

2 cups fresh or canned pumpkin puree

1 container (8 oz.) Sour Cream

1/2 cup whipping cream

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 eggs

2-1/2 tsp. pumpkin pie spice

HOW TO MAKE THE PIE:

PREHEAT oven to 450°F. Line 9-inch pie plate with pie crust. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned. Cool. Meanwhile, reduce oven to 350°F.
BEAT pumpkin, sour cream, whipping cream, sugars, eggs and spice with wire whisk until well blended. Pour into crust.
BAKE 55 minutes or until filling puffs around edge and center is almost set. Cool completely on wire rack. Store leftover pie in refrigerator.

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