Harvest Pumpkin Pie

Recipe from the kitchen of Edie Pearcy, Pea Ridge The 2008 Cook’s Library of Treasures Pea Ridge Community Library

15 oz. pkg. all-ready pie crust

1 tsp. flour

1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. ground cloves

16 oz. can pumpkin

5 oz. can evaporated milk

2 eggs, beaten

8 oz. container whipped topping with real cream, thawed

1/2 c. pecans, chopped

1/2 c. sour cream Prepare pie crust according to package directions for filled one-crust pie. (Refrigerate remaining crust for later use.) Preheat oven to 425 degrees.

In large bowl, combine flour, sugar, cinnamon, salt, cloves, pumpkin, evaporated milk and eggs; blend well. Fold 1 1/2 cups whipped topping and pecans into pumpkin mixture. Pour into prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Continue baking for 40 to 50 minutes, or until knife inserted in center comes out clean. Cool. In small bowl, fold sour cream into remaining whipped topping; dollop on cooled pie. Serves 8.

•••

Subscribers — The Times would like to share readers’ recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to prtnews@nwadg.com.