Sour Cream-Pumpkin Custard Pie Recipe

Sour Cream-Pumpkin Custard Pie Recipe

  • 1 (9 inch) ready-to-use refrigerated pie crust
  • 2 cups mashed cooked fresh pumpkin
  • 1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
  • 1/2 cup whipping cream
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 eggs
  • 2 1/2 teaspoons pumpkin pie spice
  1. Preheat oven to 450 degrees F. Line 9-inch pie plate with pie crust. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned. Cool. Meanwhile, reduce oven to 350 degrees F.
  2. Beat pumpkin, sour cream, whipping cream, sugars, eggs and spice with wire whisk until well blended. Pour into crust.
  3. Bake 55 minutes or until filling puffs around edge and center is almost set. Cool completely on wire rack. Store leftover pie in refrigerator.
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