Sour Cream Pumpkin Pie Recipe

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

Sour Cream Pumpkin Pie Recipe

Be the first to add a review
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 large 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

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.
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 in the center comes out clean.
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

  • Pastry for single-crust pie (9 inches)
  • 2 large 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
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSour Cream Pumpkin Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review