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Our Favorite Creamy Pumpkin Pie
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Our Favorite Creamy Pumpkin Pie

1 Hour 25 Minutes
30 Min Prep
1 Hr 25 Min Cook
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!
What You Need
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10 servings
Original recipe yields 10 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 can (29 oz.) pumpkin
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 egg s
2-1/2 tsp. pumpkin pie spice
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Let's Make It
1
Heat oven to 450°F.
2
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.
3
Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
4
Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.
Kitchen 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
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.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 150mg
7%
Total Carbohydrates 37g
13%
Dietary Fibers 2g
7%
Sugars 23g
46%
Protein 4g
8%
Vitamin A
260%
Vitamin C
6%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* 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.
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