Traditional Pumpkin Pie - cooking recipe

Ingredients

1 unbaked 9 inch pie shell
1 (15 ounce) can pumpkin (about 2 cups)
1 (14 ounce) can Eagle Brand Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Sour Cream Topping
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Preparation

Preheat oven to 425\u00b0.
With mixer beat pumpkin,Eagle Brand, eggs, spices and salt.
Pour into crust.
Bake 15 minutes.
Reduce oven temperature to 350\u00b0; bake 35 to 40 minutes longer.
Cool.
Garnish as desired.
Refrigerate leftovers.
Sour Cream Topping: In medium bowl, combine sour cream,sugar and vanilla extract.
After pie has bake 30 minutes at 350\u00b0, spread sour cream topping evenly over top bake 10 minutes.