traditional pumpkin pie

I found this recipe in the Classic Desserts Recipe Book from Borden. This recipe calls for sweetened condensed milk. It's extremely easy to make and can be made ahead of time.

• Ready In: 1 hr
• Serves: 6-8

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

Directions

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