Sour Cream Pumpkin Pie

Martha Tedrow

Ingredients

1 7/8 9" Unbaked Pie Crust
1/2 Cups Raisins
1 7/8 Cups Sour Cream
1 1/2 Cups Pumpkin (canned or cooked)
3 7/8 Eggs
1/2 Teaspoons Salt
1 7/8 Tablespoons Flour
2 7/8 Tablespoons Pumpkin Pie Spices
1 7/8 Cups Sugar

Instructions

Combine sugar, pumpkin pie spices, flour and salt. Set aside. Beat eggs slightly. Blend in pumpkin, sour cream, and raisins. Stir sugar mixture into pumpkin. Turn into pie shell. Bake at 400 degrees 50 minutes or until a knife inserted in the center comes out clean. Note: instead of raisins one can use nuts or dates.