Sour Cream Pumpkin Pie
1 9-inch pie shell
1 1-lb. Can pumpkin puree
1-cup sour cream
2/3-cup sugar
3 eggs
1-tablespoon all-purpose flour
1-teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
Whipped Cream Topping
1 cup heavy cream, chilled
2 tablespoons sugar
½ cup sour cream
In a large bowl, combine pumpkin, sour cream, sugar, eggs, flour, 
cinnamon, nutmeg and ginger. Whisk until smooth. Pour pumpkin mixture
 into pie shell. Bake in preheated 425-degree oven for 15 minutes. Reduce 
temperature to 350 degrees; bake 40-50 minutes or until set. Remove from
 oven to wire rack and let cool completely. To make topping; in a chilled
 bowl, beat together using an electric mixer on high, heavy whipping cream 
and sugar until stiff peak forms. Fold sour cream into whipped cream mixture. 
Cut cooled pie into eight wedges. Serve with whipped cream topping.