Sour Cream Pumpkin Pie Recipe

Name: Sour Cream Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9-inch pie crust; 2 c. pumpkin; 3 eggs; 1 c. sour cream; 1/2 c. milk; 1 c. sugar; 1/2 tsp. salt; 1 tsp. cinnamon; 1 tsp. powdered ginger; 1/4 tsp. nutmeg; 1/4 tsp. ground cloves

Servings: persons

9-inch pie crust
2 c. pumpkin
3 eggs
1 c. sour cream
1/2 c. milk
1 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. powdered ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves

1
Preheat oven to 450u00b0.
2
Line a 9-inch pie pan with the rolled-out dough; prick all over with a fork, then press a piece of heavy-duty foil directly into the pie shell.
3
Bake for 6 minutes; remove the foil and bake for about 4 more minutes.
4
Remove from oven and set aside.
5
Beat the pumpkin and eggs together in a large bowl, then stir in the sour cream, milk and sugar.
6
Add the salt and spices and beat until smooth.
7
Pour the filling into the pie shell and bake for 10 minutes.
8
Reduce heat to 300u00b0 and continue to bake for 30 to 40 minutes until filling is almost firm.
9
Serve warm with whipped cream.

478

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: 9-inch pie crust, 2 c. pumpkin, 3 eggs, 1 c. sour cream, and more.

Yes, 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.

Sour Cream Pumpkin Pie

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