Sour Cream Pumpkin Pie

6
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"This is a recipe that our famiy has used for over 60 years. Feel free to used Pumpkin Pie Spice if that is your preference or increase the spices given. You can also make a dozen tarts."

Original recipe yields 6 servings
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Nutritional

  • Serving Size: 1 (175.6 g)
  • Calories 389.3
  • Total Fat - 22.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 117 mg
  • Sodium - 367.9 mg
  • Total Carbohydrate - 39.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 23.9 g
  • Protein - 8.3 g
  • Calcium - 122.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425F.

Step 2

Bake pie crust for 10 minutes to set the crust.

Step 3

Combine eggs, pumpkin, sugar, and spices until well blended; add sour cream and mix.

Step 4

Pour into crust and reduce heat to 350F and bake for about 45 minutes or until top is set and dry. I always jiggle to pie to see if it is set.

Step 5

Cool pie and chill until serving time.

Step 6

Whip cream with sugar and top each slice with a good dollop!

Tips & Variations


No special items needed.

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