Sour Cream Pumpkin Pie

This recipe makes 2 pies, so if you are having a large crowd or want to share, you will have plenty!

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Yield

16

Author

The Appalachian Tale Jimmy Proffitt

Prep time

15 Min

Cook time

50 Min

Inactive time

1 Hour

Total time

2 H & 4 M

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Sour Cream Pumpkin Pie

Ingredients

• 2 cups packed light brown sugar
• 2 tablespoons flour
• 1 teaspoon salt
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 cups puréed pumpkin
• 4 eggs
• 1 1/2 cups (1 - 12 oz can) evaporated milk
• 3/4 cup sour cream

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl mix the brown sugar, flour salt, nutmeg, cloves, and cinnamon. Make a well in the center of the dry mixture and add the pumpkin and eggs. Mix well to completely incorporate the eggs. Add the evaporated milk and sour cream. Whisk well to completely blend the mixture.
3. Divide equally into 2 unbaked pie shells and bake on the center rack for 45-50 minutes or until the custard puffs up and crust is golden. 
4. Remove from oven and let cool completely before serving with fresh whipped cream.
5. Recipe for Whipped Cream!
6. Recipe for All Butter Pie Crust!

Nutrition Facts

Calories

169.50

Fat (grams)

5.21

Sat. Fat (grams)

2.66

Carbs (grams)

27.94

Fiber (grams)

0.55

Net carbs

27.39

Sugar (grams)

25.57

Protein (grams)

3.82

Sodium (milligrams)

185.46

Cholesterol (grams)

59.71

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