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Desserts

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!
time
prep:
30 min
total:
1 hr 25 min
servings
total:
10 servings
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What You Need

1
 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1
can  (29 oz.) pumpkin (about 2 cups)
1
container  (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  whipping cream
1/2
cup  granulated sugar
1/2
cup   packed brown sugar
2
 eggs
2-1/2
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 to 350°F. Beat remaining ingredients with whisk until well 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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