Gradually mix the sugar into the pumpkin, followed by 2 Tbsp. Pasolivo Tangerine Olive Oil. Add sour cream, then the eggs one at a time, and 1 tsp. Pasolivo Sugar and Spice Blend and mix until smooth. When graham cracker crust is ready, pour pumpkin mixture into the pre-baked pie shell. Do not overfill (any extra can be placed in a ramekin and baked alongside the pie for about 20 minutes or until just set). Bake at 350 F until the center of the pie is almost set, about 40-50 minutes. Cool before serving. For topping, mix together ¾ cup sour cream, 2 tbsp. brown sugar and 1 tsp. Pasolivo Sugar and Spice Blend. When cooled completely and ready to serve, spread topping on top of pie or serve pie with a dollop of topping mixture.