Comida Kraft
Recipe Box

Our Favorite Creamy Pumpkin Pie

Prep Time
30
min.
Total Time
1
hr.
25
min.
Servings

10 servings

If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it—before you add the whipped cream!

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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

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

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
Total fat 16g
Saturated fat 7g
Cholesterol 70mg
Sodium 150mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 23g
Protein 4g
% Daily Value
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

Rated 5 out of 5 by from Last Thanksgiving, I followed this recipe to make my first pumpkin pie; and the first pumpkin pie I... Last Thanksgiving, I followed this recipe to make my first pumpkin pie; and the first pumpkin pie I have ever tasted. The fresh pumpkin (from my boyfriend's backyard) really makes a difference. Everyone loves it! The texture is so light, like mousse. Awesome recipe! I tried it again with canned pumpkin... Absolutely no comparison! I will never use canned pumpkin again!
Date published: 2009-10-27
Rated 5 out of 5 by from Awesome! 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
Date published: 2010-11-24
Rated 5 out of 5 by from My family loved this recipe. My family loved this recipe. This was my first attempt using fresh pumpkin rather than canned. I will never buy canned again. I did increase the spice and add extra nutmeg to suit our tastes but otherwise this is an excellent pie.
Date published: 2007-11-20
Rated 5 out of 5 by from Excellent. 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.
Date published: 2012-10-10
Rated 5 out of 5 by from This recipe turned out great. This recipe turned out great. It was very light not too rich. Definately better than store bought pies and so easy to make. This will become a seasonal tradition for years to come.
Date published: 2006-10-15
Rated 5 out of 5 by from It was a great change to regular pumpkin pie. It was a great change to regular pumpkin pie. The sour crem really enhanced the pumpkin, I will make this again!
Date published: 2007-11-21
Rated 5 out of 5 by from This is the only pumpkin pie recipe I will ever make again, it is that good. This is the only pumpkin pie recipe I will ever make again, it is that good.
Date published: 2005-11-15
Rated 5 out of 5 by from My son & I used this to make our 1st pumpkin pie.... My son & I used this to make our 1st pumpkin pie.... DELISH!!!!
Date published: 2013-11-04
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