Pumpkin Sour Cream Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 refrigerated pie crust
- 2 eggs
- 1 (15 ounce) can pumpkin
- 1 cup sour cream
- 1⁄2 cup whipping cream
- 1⁄2 cup sugar
- 1⁄2 cup firmly packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1⁄4 teaspoon salt
-
Optional Topping Ginger Whipped Cream
- 1⁄2 cup whipping cream
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1⁄4 teaspoon ginger
directions
- Prepare pie crust according to pkg directions.
- Place in 9" pie plate; flute edge.
- In large bowl, whisk eggs blending in the next 7 ingredients.
- Pour into pastry shell.
- 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).
- Cover edge of crust with foil after first 20 minutes of baking.
- Cool.
- Whip cream, sourcream, sugar, ginger until stiff.
- Refrigerate, covered.
- Serve with Ginger Whipped Cream
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Reviews
-
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.
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
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