Pumpkin Sour Cream Pie Recipes

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PUMPKIN PIE



Pumpkin Pie image

Time 2h30m

Yield 8

Number Of Ingredients 8

refrigerated pie crust dough
sugar
pumpkin pie spice
salt
pumpkin puree
Daisy Sour Cream
2% milk
eggs

Steps:

  • Heat the oven to 425 degrees. Unroll and fit the pie crust in a 9-inch glass pie plate. Flute the pie crust edges. Bake the crust for 5 minutes and remove from the oven. Press out any bubbles with the back of a wooden spoon.
  • In a large bowl, combine all remaining ingredients. Beat on low speed until smooth, or beat with wire whisk.
  • Pour the filling into the partially baked crust. Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees; bake for an additional 30 to 40 minutes or until the filling is set. Cover the edges of the crust during the last 15 minutes of baking to prevent over-browning if necessary.
  • Top with additional dollops of sour cream, if desired. Store covered in refrigerator.

Nutrition Facts : Calories 281, Cholesterol 67, Fiber 2, Protein 4, Sodium 227, Carbohydrate 37, Fat 13

SOUR CREAM PUMPKIN PIE



Sour Cream Pumpkin Pie image

Categories     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Winter     Cinnamon     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

All-butter pastry dough
1 1/2 cups sour cream (not reduced-fat)
1 1/2 cups canned solid-pack pumpkin (13 oz)
3 large eggs, separated
1 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Accompaniment: lightly sweetened whipped cream
Special Equipment
pie weights or raw rice; an instant-read thermometer

Steps:

  • Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
  • While shell chills, put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
  • Make filling:
  • Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
  • Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
  • Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
  • Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.

SOUR CREAM PUMPKIN PIE



Sour Cream Pumpkin Pie image

This is traditional pumpkin pie...with a twist! I like the zesty orange taste of the sour cream topping paired with the pumpkin custard. When I serve this pie, there's never any left, so you might want to make two! -Joan Bingham, Cornwall, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
2-1/2 teaspoons grated orange zest, divided
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1-1/4 cups sour cream
2 tablespoons sugar
2 teaspoons thawed orange juice concentrate

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts :

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 slices

Number Of Ingredients 10

4 ounces cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
1/3 cup heavy whipping cream
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
3 large eggs
1 (9-inch) frozen pie crust shell, removed from foil tin and placed in glass pie pan
1 cup heavy whipping cream
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
  • In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
  • Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
  • For Whipped Cream:
  • In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .

PUMPKIN PIE WITH SOUR CREAM TOPPING



Pumpkin Pie With Sour Cream Topping image

Make and share this Pumpkin Pie With Sour Cream Topping recipe from Food.com.

Provided by LizCl

Categories     Pie

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (9 inch) unbaked pastry shells
1 (16 ounce) can pumpkin
1 (14 ounce) can condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons grated orange peel (optional)
sour cream, topping
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla or 2 teaspoons thawed orange juice concentrate
1/2 teaspoon grated orange peel (optional)

Steps:

  • Place rack in lowest position in oven and preheat oven to 425 degrees.
  • Combine all ingredients except pastry shell, mix well. Pour into pastry shell.
  • Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 35 to 40 minutes longer. Cool.
  • Sour Cream Topping.
  • Combine sour cream, sugar and vanilla or thawed orange juice concentrate and grated orange peel. After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.

OUR FAVORITE CREAMY PUMPKIN PIE



Our Favorite Creamy Pumpkin Pie image

If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it-before you add the whipped cream!

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h25m

Yield 10 servings

Number Of Ingredients 8

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 can (29 oz.) pumpkin
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 egg s
2-1/2 tsp. pumpkin pie spice

Steps:

  • Heat oven to 450°F.
  • Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
  • Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
  • Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 23 g, Protein 4 g

PUMPKIN-SOUR CREAM CUSTARD PIE



Pumpkin-Sour Cream Custard Pie image

Categories     Fruit     Dessert     Bake     Thanksgiving     Spice     Pumpkin     Fall     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 15

1/2 Basic Pie Crust
1 tablespoon milk
1 tablespoon plus 1/2 cup sugar
1 16-ounce can solid pack pumpkin
1 cup sour cream
1/2 cup whipping cream
1/2 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup chilled whipping cream
1/3 cup powdered sugar

Steps:

  • Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
  • If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
  • Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
  • Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.

Provided by JJOHN32

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 6

2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked

Steps:

  • Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
  • Chill until set, about 3 hours.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g

EASY SOUR CREAM-PUMPKIN CUSTARD PIE



Easy Sour Cream-Pumpkin Custard Pie image

Canned pumpkin is fine, but if you've got your own pumpkin mashed up and ready to go, you must try this Easy Sour Cream-Pumpkin Custard Pie.

Provided by My Food and Family

Categories     Dairy

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
2 cups mashed cooked fresh pumpkin
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 egg s
1-1/4 tsp. pumpkin pie spice, divided
1 Tbsp. granulated sugar

Steps:

  • Heat oven to 450°F.
  • Line 9-inch pie plate with crust. Prick bottom and side of crust with fork. Bake 9 to 10 min. or until lightly browned.
  • Reduce oven temperature to 350°F. Beat pumpkin, 1 cup sour cream, whipping cream, 1/2 cup granulated sugar, brown sugar, eggs and 1 tsp. spice with whisk until blended. Pour into crust.
  • Bake 55 min. or until filling puffs around edge and center is almost set.
  • Mix remaining sour cream, 1 Tbsp. granulated sugar and remaining spice until blended; carefully spread over pie. Bake 10 min. Cool completely. Keep refrigerated.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 130 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 20 g, Protein 4 g

SOUR CREAM-PUMPKIN CUSTARD PIE



Sour Cream-Pumpkin Custard Pie image

You'll know the holidays are here when you serve up a slice of this special pie made with fresh pumpkin and tangy sour cream.

Provided by Allrecipes Member

Time 1h25m

Yield 10

Number Of Ingredients 8

1 (9 inch) ready-to-use refrigerated pie crust
2 cups mashed cooked fresh pumpkin
1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
½ cup whipping cream
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 large eggs eggs
2 ½ teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 450 degrees F. Line 9-inch pie plate with pie crust. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned. Cool. Meanwhile, reduce oven to 350 degrees F.
  • Beat pumpkin, sour cream, whipping cream, sugars, eggs and spice with wire whisk until well blended. Pour into crust.
  • Bake 55 minutes or until filling puffs around edge and center is almost set. Cool completely on wire rack. Store leftover pie in refrigerator.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.9 g, Cholesterol 72.6 mg, Fat 15.5 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 8.1 g, Sodium 108.8 mg, Sugar 22.1 g

SOUR CREAM PUMPKIN CAKE



Sour Cream Pumpkin Cake image

The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
BATTER:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice

Steps:

  • In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.

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