Ingredients

• 1 ready-made pie crust
• 1 teaspoon flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 16-ounce can (2 cups) pure pumpkin puree
• 5-ounce can evaporated milk
• 2 eggs, beaten
• 8-ounce container whipped topping
• 1/2 cup chopped pecans
• 1/2 cup sour cream

Directions

Preheat oven to 425 F and prepare pie crust according to package directions. In a large bowl, combine flour, sugar, cinnamon, salt, cloves, pumpkin, evaporated milk and eggs. Mix well. Fold in 1 1/2 cups whipped cream (reserve remaining for topping) and pecans; stir. Pour into crust. Bake for 15 minutes at 425 F. Reduce the oven temperature to 350 F and continue baking for 40-45 minutes or until the knife inserted in the center comes out clean. Cool. In a small bowl, fold the sour cream into remaining whipped topping. Dollop on the cooled pie. Enjoy!!