1 c. sugar
1/4 tsp. salt
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 (16 oz.) can pumpkin
1 (8 oz.) carton commercial sour cream
3 eggs, separated
1 (9 inch) pastry shell, unbaked

Combine first 6 ingredients; add pumpkin and sour cream, stirring well. Beat egg yolks until thick and lemon colored; stir into pumpkin mixture. Beat egg white (at room temperature) until stiff peaks form; fold into pumpkin mixture. Pour into pastry shell. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake 55 minutes or until set. Yield: one 9 inch pie.