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Sour Cream Pumpkin Pie

• 1 cup firmly packed brown sugar
• 1 tablespoon flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup sour cream
• 2 large eggs, beaten slightly
• 1 cup evaporated milk
• 1 9 inch pie shell, unbaked
• 1/4 cup chopped pecans
• 1/4 cup dark brown sugar
• 1 tablespoon unsalted butter

Instructions:
Preheat oven to 400 F.

In a bowl, combine the sugar, flour, spices, and salt. In another bowl, whisk the pumpkin puree, sour cream, eggs, and evaporated milk. Add the dry ingredients to the liquid and beat until smooth. Pour filling into pie shell and bake 50-60 minutes or until set. Arrange decorative pastry scraps on a baking sheet and bake during last 8-10 minutes or until pale golden.

To make the Topping: In a small bowl, combine the pecans, sugar, and butter. Sprinkle the mixture over the pie and bake for 5 minutes more or until melted. Top finished pie with decorative pastry scraps.