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Our Favorite Creamy Pumpkin Pie

Our Favorite Creamy Pumpkin Pie recipe
photo by:kraft
If you've got canned pumpkin or mashed cooked fresh pumpkin, this Sour Cream-Pumpkin Custard Pie is the place to put it!
30 min
1 hr 25 min
10 servings
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What You Need

 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
can  (29 oz.) pumpkin
container  (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
cup  whipping cream
cup  granulated sugar
cup   packed brown sugar
tsp.  pumpkin pie spice

Make It

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.

Kraft Kitchens Tips

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.
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