New York Times Sour Cream Pumpkin Pie

Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

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!

Ingredients Nutrition


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


Most Helpful

I have made this several times now and it still amazes me every time! This pie has kind of a custard like texture. It's rich and creamy, sweet with just a hint of spice. If you make this for a get together it will be a guaranteed hit! Make two, so you can have all to yourself, because it will be gone in no time!

Robin Devies September 26, 2015

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

songjamoon_11309321 December 24, 2012

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!

VeneziaAmore October 20, 2011

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