Sour Cream Punky Pie Pumpkin
Delight your taste buds with the irresistible flavors of Sour Cream Punky Pie Pumpkin, a creamy and tangy twist on classic pumpkin pie. This delectable dessert combines silky pumpkin puree with rich sour cream, creating a velvety filling that’s perfectly spiced with cinnamon, ginger, and nutmeg. Sweetened with a blend of brown sugar and granulated sugar, each bite delivers a harmonious balance of sweetness and spice. Encased in a flaky, golden pie crust and finished with an optional dollop of whipped cream, this pie is a showstopper for any fall gathering or Thanksgiving celebration. With only 20 minutes of prep time and a few pantry-staple ingredients, this recipe is your go-to dessert for effortless elegance. Indulge in the creamy, spiced perfection that promises to impress every guest around your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Pumpkin puree
- 1 cup Sour cream
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 pre-made or homemade, 9-inch Pie crust
- 1 cup (optional, for serving) Whipped cream
Instructions
Preheat your oven to 375°F (190°C).
Prepare your pie crust by rolling it out into a 9-inch pie dish. Press it evenly into the dish and trim any excess dough from the edges.
In a large mixing bowl, whisk together the pumpkin puree, sour cream, brown sugar, and granulated sugar until smooth.
Add the eggs one at a time, whisking thoroughly after each addition.
Stir in the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until fully combined.
Pour the pumpkin filling into the prepared pie crust, spreading it out evenly with a spatula.
Place the pie dish on the center rack of the preheated oven.
Bake the pie for 50–55 minutes, or until the filling is set and only slightly jiggles in the center when gently shaken.
Remove the pie from the oven and let it cool to room temperature on a wire rack.
Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld and the texture to fully set.
Optional: Serve with a dollop of whipped cream on top for added decadence.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 196.2 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 676 mg | 52% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1411 mg | 30% | |
*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.
