Pumpkin Sour Cream Pie
Indulge in the rich, creamy decadence of Pumpkin Sour Cream Pie, a delightful twist on the classic pumpkin pie that’s perfect for the holiday season or any cozy gathering. This recipe combines the velvety smoothness of canned pumpkin puree with the tangy depth of sour cream, creating a filling that is perfectly balanced and irresistibly luscious. A blend of warm spices like cinnamon, nutmeg, ginger, and cloves infuses each bite with autumnal flavor, while the sweetness of granulated and brown sugars rounds out the taste. Baked in a flaky, golden crust, this pie is a must-try dessert that’s as easy to prepare as it is to devour. Serve it chilled or at room temperature with a dollop of freshly whipped cream for an unforgettable treat. With a minimal prep time of 15 minutes and ingredients you likely already have on hand, this pumpkin pie with sour cream is sure to become a favorite centerpiece for your holiday table.
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Recipe Information
Ingredients
- 1 9-inch Unbaked pie crust
- 1.5 cups Canned pumpkin puree
- 0.5 cups Sour cream
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 Large eggs
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Prepare your unbaked pie crust by fitting it into a 9-inch pie dish and crimping the edges as desired. Set aside.
In a large mixing bowl, combine canned pumpkin puree and sour cream. Whisk until smooth.
Add granulated sugar, brown sugar, and eggs to the bowl. Whisk until well combined and smooth.
Stir in cinnamon, nutmeg, ginger, cloves, and salt. Mix thoroughly.
Add vanilla extract and give the mixture one final whisk to ensure a smooth, consistent filling.
Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
Place the pie on the middle rack of the preheated oven and bake for 50 to 60 minutes, or until the filling is set and the edges are slightly puffed. The center may still have a slight jiggle but will firm as it cools.
Remove the pie from the oven and allow it to cool to room temperature, about 2 hours.
Once cooled, refrigerate the pie for at least an additional 2 hours to fully set before serving.
Slice and serve chilled or at room temperature. Optionally, garnish with whipped cream or a dusting of cinnamon.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 28.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
