Sour Cream Pumpkin Pie

It doesn't take much of October to pass before I feel the need to make a pumpkin pie:

For a custard filling like this, I usually blind bake the crust, filling the aluminum foil lined pan with pie weights:

Then, the pumpkin:

This particular filling was a bit tangy and very smooth and rich from the added sour cream:

And the slightly pale finished pie didn't last long in the fridge: