All Recipes

Our Favorite Creamy Pumpkin Pie

Prep

15-30 mins

Total

1 HR 25 MIN

Servings

10 Servings

If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it—before you add the whipped cream!

Ingredients

  • 1

    ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

  • 1

    can

    (29 oz.) pumpkin

  • 1

    container

    (8 oz.) sour cream

  • 1/2

    cup

    whipping cream

  • 1/2

    cup

    granulated sugar

  • 1/2

    cup

    packed brown sugar

  • 2

    eggs

  • 2-1/2

    tsp

    pumpkin pie spice

Instructions

  1. Step 1

    Heat oven to 450°F.

  2. Step 2

    Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.

  3. Step 3

    Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.

  4. Step 4

    Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

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