Sour Cream Pumpkin Custard Pie Recipes

SOUR CREAM PUMPKIN PIE

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.

BROWN SUGAR & SOUR CREAM PUMPKIN PIE

Steps:

• Whisk the flour, salt, and sugar in the bowl of a stand mixer or in a mixing bowl. In the stand mixer (use the paddle attachment and gradually increase from low to medium speed) or in the bowl by hand with a pastry blender, cut the butter into the flour until the butter starts breaking into smaller pieces. Cut in the shortening until the biggest pieces of both fats are the size of peas. With the mixer running, sprinkle in the water and mix until the dough just holds together. There should be some visible bits of butter. Pat the dough into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
• Take the dough from the refrigerator and let it warm up until pliable, about 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into an 11- to 12-inch round about 1/8 inch thick. After every few passes of the rolling pin, run a bench scraper under the dough to be sure it isn't sticking (to prevent tearing), scatter a little more flour under it, and continue rolling. Drape the dough into a 9-inch pie pan, gently fitting it to the contours of the pan. Let the dough rest for 1 to 2 minutes (this will help keep the crust from shrinking during baking) and then trim the edge, leaving about 1/2 inch hanging over the rim of the pan. Tuck the overhang under to make a tall edge that rests on the rim of the pan. Crimp the edge decoratively. If freezing, see the make ahead instructions below.
• Put the pumpkin purée in a medium bowl. Whisk in the brown sugar, cinnamon, ginger, cloves, salt, white pepper, and brandy. Whisk in the eggs and egg yolks. In a small bowl, whisk in the half-and-half with the sour cream until very smooth, add this to the pumpkin mixture, and whisk well. If freezing, see the make ahead instructions below.
• Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F. Line the pie shell with parchment, fill with dried beans or pie weights, and bake on the heated baking sheet until golden brown, about 45 min (begin checking at 30 min.).
• Carefully remove the parchment and weights from the shell. Turn the oven down to 325°F. Whisk the custard and pour it into the shell. Bake the pie on the baking sheet until the custard is just set but still slightly jiggly in the center, 30 to 45 min. If the edges start to get too dark, loosely drape foil around the sides or cover the edges with a pie guard. Let cool completely a rack.
• Combine the whipping cream and sour cream in a medium bowl (preferably a chilled metal bowl). Whip on high speed with a hand mixer until it starts to thicken. Add the brown sugar and continue to whip until the cream holds soft peaks. Serve the pie with a couple of dollops of the whipped cream

SOUR CREAM CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large mixing bowl combine egg yolks, sour cream, sugar, cinnamon, cloves, and nutmeg. Mix thoroughly. Stir in raisins. Pour mixture into pie shell.
• Bake in preheated oven for 30 to 40 minutes or until toothpick inserted halfway between center and edge of filling comes out clean. Chill before serving.

SOUR CREAM RAISIN PIE

Steps:

• Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
• Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
• Place pie shell in the heated oven and cook for 10 minutes.
• In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
• Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
• Spoon the filling into the pre-baked pie crust. Place the pie on a baking sheet, and into the oven. Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
• Allow pie to cool on a cooling rack until room temperature. Serve at room temperature or chilled. If desired, add whipped cream prior to serving.

EASY SOUR CREAM-PUMPKIN CUSTARD PIE

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.

OUR FAVORITE CREAMY PUMPKIN PIE

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.

PUMPKIN SOUR CREAM PIE

Steps:

• Prepare pie crust according to pkg directions.
• Place in 9" pie plate; flute edge.
• In large bowl, whisk eggs blending in the next 7 ingredients.
• Pour into pastry shell.
• Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
• Cover edge of crust with foil after first 20 minutes of baking.
• Cool.
• Whip cream, sourcream, sugar, ginger until stiff.
• Refrigerate, covered.
• Serve with Ginger Whipped Cream

PUMPKIN-SOUR CREAM CUSTARD PIE

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.

SOUR CREAM-PUMPKIN CUSTARD PIE

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.