9-inch unbaked pie shell with high fluted edge
1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 1/2 c. canned pumpkin
3 eggs, separated
1 c. sour cream

Make, then refrigerate unbaked pie shell. Combine sugar, salt, cinnamon, ginger, nutmeg, cloves, pumpkin. Beat egg yolks well; stir into pumpkin mixture along with sour cream. Beat egg whites until soft peaks form, then fold into pumpkin mixture.

Pour into chilled, unbaked pie shell. Bake 10 minutes in 450 degree oven, then lower temperature to 350 degrees and bake 1 1/2 hours longer or until dinner knife inserted in center of custard comes out clean. Cool.