One can of (16 ounces) solid-pack pumpkin (not pie filling)

Instructions

1. 1

   Finely slivered candied ginger Sweetened whipped cream Directions: Make pie crust for one crust pie. On lightly floured surface, roll out dough to 13-inch round. Fit it into 9-inch pie plate and trim edges, leaving ¾-inch overhang. Fold excess dough under itself and flute edge to form high, decorative rim. Refrigerate dough 30 minutes. Position an oven rack in lower third of oven and preheat oven to 375-degrees. Line pie shell with foil and fill with dried beans or rice. Bake in preheated oven 15 minutes. Remove foil and beans and bake for eight to ten minutes longer, until pastry is golden brown. Transfer pan to wire rack to cool completely. Increase oven temperature to 400-degrees. In a small bowl, stir sour cream briefly to loosen it. In large bowl, beat eggs until blended. With wooden spoon, stir in sugars, cinnamon, ginger, cloves, nutmeg and salt until combined. Stir in pumpkin, sour cream and cream just until blended. Pour filling into pie shell. Bake in preheated oven 45 to 50 minutes, until filling is slightly puffed around edges and knife inserted into center comes out clean. If pastry starts to brown too much, cover edges with strips of foil. Transfer pan to wire rack to cool completely at least two hours. Serve at room temperature or refrigerate and serve chilled. To serve, arrange small mound of candied ginger in center of pie. Cut pie into wedges and serve with sweet- ened whipped cream. Recipe makes eight servings.

2. 2

   Pumpkin Walnut Cake Recipe Courtesy Of: http://www.fitnessandfreebies.com Ingredients: One can of (15 ounces) pumpkin One can of (12 ounces) evaporated milk