• 1 Pastry shell
• 2 Eggs
• 1 1/2 cups Pumpkin
• 1 cup Packed Brown Sugar
• 3/4 cup Light Cream
• 1 tsp Cinnamon
• 1/2 tsp Cloves
• 1/2 tsp Ginger
• 1/2 tsp Nutmeg
• 1/2 tsp Salt

• 2 Tbsp Sour Cream
• 1 1/2 tsp Milk

1. Prick the Pie Shell and place in freezer for 30 minutes.
2. Line with foil, fill with dried beans, and bake at 400° for 10 minutes.
3. Remove foil and bake 10 minutes more.
4. Beat 2 Eggs lightly. Blend in Pumpkin, Light Cream, and dry ingredients. Pour into the baked shell.
5. Combine Sour Cream and Milk and pour into an icing bag with a small-hole attachement.
6. Cover the hole with your finger and start at the centre of the filling. Remove your finger and quickly 'draw' a spiral to the rim of the shell.
7. From the centre of the spiral out, draw a knife-blade shallowly through the filling at 8 even intervals (to look like a web). Repeat from the outside-in between the 8 previous lines.
8. Bake at 350° for 1 hour or until centre tests done.

VARIATION: Substitute 3/4 cup Honey for Brown Sugar. Reduce Light Cream to 1/2 cup.

(Deni)