Sour Cream Pumpkin Pie Recipe
Sour Cream Pumpkin Pie Recipe photo by Taste of Home

Sour Cream Pumpkin Pie Recipe

Publisher Photo
This is traditional pumpkin pie...with a twist! I like the zesty orange taste of the sour cream topping paired with the pumpkin custard. When I serve this pie, there's never any left, so you might want to make two!—Joan Bingham, Cornwall, Vermont
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 2-1/2 teaspoons grated orange peel, divided
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1-1/4 cups sour cream
  • 2 tablespoons sugar
  • 2 teaspoons thawed orange juice concentrate

Directions

  1. Preheat oven to 425°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange peel, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
  3. In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange peel; spread evenly over filling. Bake 5 minutes longer or until set. Cool on a wire rack; serve or refrigerate within 2 hours. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Sour Cream Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, p1-25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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