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    You are in: Home / Recipes / New York Times Sour Cream Pumpkin Pie Recipe
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    New York Times Sour Cream Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    40 mins

    1 hrs

    carrie sheridan's Note:

    Even people who don't like pumpkin pie... LOVE this pie - it has a meringue-y, melt-in-your-mouth, whipped texture - guaranteed to please everyone at the holidays... Mrs. Smith's frozen sweet potato pie is a good alternative, too!

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
    2. 2
      Reduce the oven temperature to 350 degrees.
    3. 3
      Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
    4. 4
      Blend in the pumpkin puree.
    5. 5
      Beat the egg yolks and stir into the mixture.
    6. 6
      Add the sour cream and mix well.
    7. 7
      Cook over hot, not boiling, water until thick, stirring constantly.
    8. 8
      Beat the egg whites until they form soft peaks.
    9. 9
      Gradually beat in the remaining sugar.
    10. 10
      Fold into the pumpkin mixture.
    11. 11
      Turn into the pie shell and bake for 45 minutes, or until the top has browned.
    12. 12
      Serve with whipped cream, if desired.

    Ratings & Reviews:

    • on December 24, 2012


      Very good and easy to make even though its over a hot stove.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2011


      Wow! This is absolutely delicious and quite enjoyable to create. The recipe turned out to be larger than my pie shell needed, so I poured the extra into 3 custard cups and baked them along with the pie. Family reviews were off the charts by everyone. (The cinnamon listed in ingredients is not listed in directions -- of course, just add with other spices.) Enjoy!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for New York Times Sour Cream Pumpkin Pie

    Serving Size: 1 (191 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.4
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 7.8 g
    Cholesterol 112.9 mg
    Sodium 467.0 mg
    Total Carbohydrate 53.7 g
    Dietary Fiber 3.1 g
    Sugars 36.8 g
    Protein 6.4 g

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