Pumpkin Sour Cream Pie

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Sounds like a strange combo, but this is the creamiest pumkin pie you will ever taste! Recipe is from Byerly's. I have made this pie every Thanksgiving for the last 6 years.

Ingredients Nutrition


  1. Prepare pie crust according to pkg directions.
  2. Place in 9" pie plate; flute edge.
  3. In large bowl, whisk eggs blending in the next 7 ingredients.
  4. Pour into pastry shell.
  5. Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
  6. Cover edge of crust with foil after first 20 minutes of baking.
  7. Cool.
  8. Whip cream, sourcream, sugar, ginger until stiff.
  9. Refrigerate, covered.
  10. Serve with Ginger Whipped Cream


Most Helpful

Thank you so much for posting this!! I found a recipe similar to this one a few years ago and loved it. Unfortunately, I lost it after the holidays were over and have been pining over it ever since. This is the one! It is sooooo good! Thanks again.

pheebess November 24, 2008

I tried this, casue I got ready to bake a pie, and found I was out of canned milk! The sour cream gives the pie a unique flavor. As was suggested it is less sweet, so next time I will add a bit more sugar. Other wise it was very creamy and did not even need any whipped topping! Thank you Deb for posting this.

angelfan November 11, 2008

This was a really easy recipe and it turned out very nice! I usually skimp on the sugar, and i reduced the sugar by 1/3 cup and I think i maybe should have added the full amount. I also used acorn squash instead of pumpkin, and added 2 teaspoons fresh ginger. I also used 2% milk instead of whipping cream. The pie was VERY creamy and fluffy, which is nice for a squash pie (they can be dense). I did not try the topping.

zoe.s.true March 23, 2007

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