1 (9-inch) unbaked pastry shell
1 (16 oz.) can pumpkin (about 2 c.)
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt

Preheat oven to 425 degrees. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into prepared pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees; continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

STREUSEL TOPPING:

1/2 c. firmly packed light brown sugar
1/2 c. unsifted flour
1/4 c. cold butter
1/4 c. chopped nuts

In medium mixing bowl, combine brown sugar and flour; cut in butter until crumbly. Stir in chopped nuts. After 30 minutes of baking, sprinkle on top of pie; bake 10 minutes longer.

SOUR CREAM TOPPING:

1 1/2 c. sour cream
2 tbsp. sugar
1 tsp. vanilla extract

In medium mixing bowl, combine sour cream, sugar and vanilla extract. After 30 minutes of baking, spread evenly over top of pie; bake 10 minutes longer. Garnish as desired.