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Desserts

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.
time
prep:
15 min
total:
1 hr 30 min
servings
total:
12 servings

What You Need

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
 eggs
1-1/4
tsp.  pumpkin pie spice, divided
1
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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