Sour Cream Punky Pie (Pumpkin) Recipe

Name: Sour Cream Punky Pie (Pumpkin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups light sour cream; 3 eggs, separated; 1 lb pumpkin; ¾ cup brown sugar, packed; 2 teaspoons cinnamon; 1 teaspoon nutmeg; ½ teaspoon ground cloves; ½ teaspoon salt; 2 tablespoons sugar; 1 unbaked pie shell

Servings: persons

1 ½ cups light sour cream
3 eggs, separated
1 lb pumpkin
¾ cup brown sugar, packed
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon salt
2 tablespoons sugar
1 unbaked pie shell

1
Combine sour cream, egg yolks, pumpkin, brown sugar, cinnamon, cloves, nutmeg and salt in a 2 qt saucepan.
2
Cook over med low heat until mixture thickens a bit -- about 15 minutes.
3
Beat egg whites until frothy, gradually add sugar until stiff peaks form.
4
Gradually fold in pumpkin mixture into the egg whites.
5
Pour into chilled pie shell.
6
Bake 375 degrees for 20 - 30 minutes.
7
This is guessamate -- it could take longer.
8
At our elevation -- 2000 feet above sea level -- it takes 30 minutes.

473

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 10 ingredients. The key ingredients include: 1 ½ cups light sour cream, 3 eggs, separated, 1 lb pumpkin, ¾ cup brown sugar, packed, and more.

Yes, Sour Cream Punky Pie (Pumpkin) 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 Punky Pie (Pumpkin)

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