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: 1 1/2 c. sugar; 1/4 tsp. salt; 1/2 tsp. ground ginger; 1 tsp. ground cinnamon; 1 1/4 tsp. ground nutmeg; 1/4 tsp. ground cloves; 1 tsp. vanilla; 1 (16 oz.) can pumpkin; 1 (8 oz.) carton sour cream; 3 eggs, separated; 1 (9-inch) deep dish unbaked pie shell

Servings: persons

1 1/2 c. sugar
1/4 tsp. salt
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. vanilla
1 (16 oz.) can pumpkin
1 (8 oz.) carton sour cream
3 eggs, separated
1 (9-inch) deep dish unbaked pie shell

1
Combine the first 6 ingredients.
2
Add pumpkin and sour cream; stir well.
3
Beat egg yolks until thick and lemon colored.
4
Stir into pumpkin mixture.
5
Beat egg whites (at room temperature) until stiff peaks form.
6
Fold into pumpkin mixture.
7
Pour into pastry shell.
8
Bake at 450u00b0 for 10 minutes.
9
Reduce heat to 350u00b0 and bake 55 minutes, or until set.

511

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 1/2 c. sugar, 1/4 tsp. salt, 1/2 tsp. ground ginger, 1 tsp. ground cinnamon, 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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