New York Times Sour Cream Pumpkin Pie Recipe

Name: New York Times Sour Cream Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) pie crusts, three-quarters baked; 1 cup sugar; ¼ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon ginger; ¼ teaspoon freshly grated nutmeg; ⅛ teaspoon ground cloves; 1 ½ cups canned pumpkin puree; 3 eggs, separated; 1 cup sour cream; whipped cream (to garnish)

Servings: persons

1 (9 inch) pie crusts, three-quarters baked
1 cup sugar
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
1 ½ cups canned pumpkin puree
3 eggs, separated
1 cup sour cream
whipped cream (to garnish)

1
Preheat oven to 450 degrees.
2
Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
3
Reduce the oven temperature to 350 degrees.
4
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.
5
Blend in the pumpkin puree.
6
Beat the egg yolks and stir into the mixture.
7
Add the sour cream and mix well.
8
Cook over hot, not boiling, water until thick, stirring constantly.
9
Beat the egg whites until they form soft peaks.
10
Gradually beat in the remaining sugar.
11
Fold into the pumpkin mixture.
12
Turn into the pie shell and bake for 45 minutes, or until the top has browned.
13
Serve with whipped cream, if desired.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9 inch) pie crusts, three-quarters baked, 1 cup sugar, ¼ teaspoon salt, 1 teaspoon cinnamon, and more.

Yes, New York Times Sour Cream Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

New York Times Sour Cream Pumpkin Pie

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