Comida Kraft
Recipe Box

Our Favorite Creamy Pumpkin Pie

5
(12) 12 Reviews
Prep Time
30
min.
Total Time
1
hr.
25
min.
Servings

10 servings

If you've got canned pumpkin or mashed cooked fresh pumpkin, this Sour Cream-Pumpkin Custard Pie is the place to put it!

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What You Need

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Make It

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  • 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.

Size Wise

You'll know the holidays are here when you serve up a slice of this special pie.

How to Use Fresh Pumpkin

Two cups fresh pumpkin purée can be used instead of the canned pumpkin. To prepare fresh pumpkin purée, cut 4- to 5-lb. pumpkin in half. Scoop out seeds and stringy fiber. Discard fiber. Reserve seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch pieces. Place pumpkin 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 tender. Drain well; cool slightly. Remove pumpkin peel; discard. Mash pumpkin flesh with potato masher or in food processor until desired texture; drain 20 min. to remove excess liquid. Refrigerate up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Special Extra

Top each serving with a dollop of thawed COOL WHIP Whipped Topping.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 16g
Saturated fat 7g
Cholesterol 70mg
Sodium 150mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 23g
Protein 4g
   
Vitamin A 260 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • SMRTGAL81 |

    My son & I used this to make our 1st pumpkin pie.... DELISH!!!!

  • jnelson97405 |

    Excellent. I roasted a Sweet Meat squash and used part of it for this recipe. This has a creamy rich flavor that has no need for any topping, but for someone going wild, try French Vanilla ice cream.

  • kimjohnson0926 |

    Awesome! was really easy to make, after spending 3 hours cutting up, cooking and mashing fresh pumpkins, but well worth it. Made for Thanksgiving, had a bit extra batter so I put it into a couple ramekins so i could try it out before the family did, and it's delish! The topof my pie did crack, but that will be covered up with some fresh whipped cream

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