Sour Cream Pumpkin Pie

3/4 cup packed dark-brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves
12 teaspoon nutmeg
1/8 teaspoon allspice
3 eggs, separated
2 cups mashed cooked or canned pumpkin
1-1/2 cups sour cream
2 tablespoons granulated sugar
1 unbaked 9-inch pie shell
Sweetened whipped cream (optional)

In medium saucepan stir together brown sugar, cinnamon, salt, cloves, nutmeg, and allspice. Stir in egg yolks, pumpkin and sour cream, Stir over low heat until thickened, about 15 minutes. Remove from heat and cool to room temperature. Meanwhile beat egg whites until foamy; gradually beat in granulated sugar and continue beating until stiff but not dry. Gently fold pumpkin mixture into egg-white mixture. Mound in pie shell. Bake in preheated 375 degree F. oven 50 to 60 minutes or until knife inserted near center comes out clean. Cool on rack. Serve with sweetened whipped cream. Makes 8 servings. Note: For easier but slightly firmer filling, in large bowl stir together the sugars, cinnamon, salt, cloves, nutmeg and allspice. Stir in whole eggs, pumpkin and sour cream,. Blend well. Pour into pie shell. Bake as above.