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Easy Sour Cream-Pumpkin Custard Pie

photo by:kraft
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.
15 min
1 hr 30 min
12 servings

What You Need

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

Make It

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.

Kraft Kitchens Tips

Size Wise
Celebrate the holidays with a slice of this special pie.
How to Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch chunks; place in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peels. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid before using as directed. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen in resealable freezer-weight plastic bags up to 6 months.
Cooking Know-How
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. Consequently for best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.
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