1 9 inch single pie crust

2 Eggs

1 ½ Cups Cooked pumpkin puree

1 Cup Brown sugar (packed)

¾ Cup Light cream

1 Tsp. Cinnamon

½ Tsp. Cloves

½ Tsp. Ginger

½ Tsp. Nutmeg

½ Tsp. Salt

2 Tbsp. Sour cream

1 ½ Tsp. Milk

In a large bowl, beat eggs lightly. Blend in pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and salt. Pour into pastry shell. Combine sour cream with milk. Pour into funnel with narrow tube, blocking opening with finger. Remove finger and quickly drizzle mixture in spiral pattern over pie filling. Beginning at centre, pull tip of knife shallowly through filling and sour cream mixture at 8 evenly spaced intervals. Beginning at the outside, pull knife through middle of intervals toward centre of pie to create a web pattern. Bake on lowest rake in 350 oven for about 1 hour or until centre is set and point of knife inserted into centre comes out clean. Let cool on rack.