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
  • 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.