Sour Cream-Pumpkin Custard Pie Recipe

This Sour Cream-Pumpkin Custard Pie will delight your taste buds and make you want to have more and more. Learn how to make/prepare Sour Cream-Pumpkin Custard Pie by following this easy recipe.

Sour Cream-Pumpkin Custard Pie Recipe
Preparation Time	30 Minutes
Cooking Time	80 Minutes
Difficulty	Easy
Recipe Type	Non Veg.
Serves	4
Calories Per Serving	242

Ingredients:

1/2 cup Whipping Cream
2½ tsp Pumpkin Pie Spice
1/2 cup Sugar (granulated)
1 ready-to-use Pie Crust (9 inches, refrigerated)
2 cups Fresh Pumpkin (mashed, cooked)
1/2 cup Light Brown Sugar (firmly packed)
8 ounces Sour Cream
2 Eggs

How to make Sour Cream-Pumpkin Custard Pie:

Pre-heat the oven to 450 degrees F.
Take a 9-inch pie plate and line it with the pie crust, pricking the bottom of the crust with a fork.
Bake the pie crust for 10 minutes, until it is slightly brown.
Remove from the oven and leave to cool.
Lower the heat of the oven to 150 degrees F.
Take a bowl and mix pumpkin, whipping cream, sour cream, spice, eggs and sugars in it.
Beat the ingredients with a wire whisk, until fully blended.
Pour this mixture into the baked pie crust.
Bake for 55 minutes.
Remove from the oven and cool.
Leftovers can be stored in the refrigerator.