Here's a couple. Hope one of them will work for you.

Sour Cream Pumpkin Pie

3/4 cup brown sugar
1/2 teaspoon salt
1 tablespoon flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
2 eggs
1 can (16 oz) Pumpkin
1 cup evaporated milk
1/2 cup water
1 unbaked 9 inch plain pastry shell

Topping
3 1/2 tablespoon sugar
1 cup sour cream
1 teaspoon vanilla

Thoroughly mix together the brown sugar, salt, flour and spices. Add slightly
beaten egg and pumpkin; mix until well blended. Stir in milk and water, then
pour
into a 9 inch unbaked pastry shell. Bake at 450°. for 20 minutes; reduce heat to
350°. Continue baking 20 minutes longer, until firm or when inserted comes out
clean inserted knife comes out clean. Cool 5 minutes. Blend together sugar, sour
cream and vanilla for TOPPING and spread on top of pie. Return to oven for 10
minutes and then cool before serving.

Makes 8 - 10 servings
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Sour Cream Orange Pumpkin Pie

Makes 8 servings

1 unbaked 9-inch (4-cup volume) deep dish pie shell
2 eggs, lightly beaten
1 3/4 cups (15-ounce can) LIBBY'S® 100% Pure Pumpkin
1 1/4 cups (14-ounce can) NESTLÉ® CARNATION® Sweetened Condensed
Milk
1 tablespoon pumpkin pie spice
2 teaspoons grated orange peel
1/2 teaspoon salt

Sour Cream Orange Topping
(Recipe follows)

COMBINE eggs, pumpkin, sweetened condensed milk, pumpkin pie spice,
orange peel and salt in medium bowl; mix well. Pour into pie shell.
BAKE in preheated 425° oven for 15 minutes. Reduce temperature to 350°; bake
for 30 to 35 minutes or until knife inserted near center comes out clean. Cool
for
10 minutes on wire rack.
SPREAD with Sour Cream Orange Topping; bake at 350° F. for 8 minutes. Cool
completely on wire rack. Garnish as desired.

SOUR CREAM ORANGE TOPPING:
COMBINE
1 1/4 cups sour cream
2 tablespoons granulated sugar
2 teaspoons thawed frozen orange juice concentrate (or orange-flavored liqueur)
and 1/2 teaspoon grated orange peel in small bowl.