1 unbaked 9" pie shell
1/4 c. chopped pecans
1 (16 oz.) can solid pack pumpkin
1 c. sour cream
3 eggs
2/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
12 pecan halves

Preheat oven to 375 degrees.

Bake pie shell for 8 minutes. Sprinkle with 1/4 cup chopped pecans.

Combine pumpkin sour cream, eggs, sugar, cinnamon, cloves, nutmeg and ginger in medium bowl; mix well.

Pour into prepared pie shell.

Bake for 40 minutes. Top with pecan halves.

Bake for 5 to 10 minutes longer or until set. Cool to room temperature.

Yield: 8 servings.