Easy Sour Cream-Pumpkin Custard Pie

1. 1

   Heat oven to 450F.

2. 2

   Line 9-inch pie plate with crust.

3. 3

   Prick bottom and side of crust with fork.

4. 4

   Bake 9 to 10 min.

5. 5

   or until lightly browned.

6. 6

   Reduce oven temperature to 350F.

7. 7

   Beat pumpkin, 1 cup sour cream, whipping cream, 1/2 cup granulated sugar, brown sugar, eggs and 1 tsp.

8. 8

   spice with whisk until blended.

9. 9

   Pour into crust.

10. 10

    Bake 55 min.

11. 11

    or until filling puffs around edge and center is almost set.

12. 12

    Mix remaining sour cream, 1 Tbsp.

13. 13

    granulated sugar and remaining spice until blended; carefully spread over pie.

14. 14

    Bake 10 min.

15. 15

    Cool completely.

16. 16

    Keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.