Sour Cream Pumpkin Pie
Recipe: #35962
November 13, 2020
Categories: Desserts, Eggs, Pumpkin, Oven Bake, Vegetarian Sour Cream, Pies, Kosher Dairy, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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