Sour Cream Pumpkin Pie
A rich, creamy pumpkin pie with warm spices and tangy sour cream, perfect for autumn gatherings and holiday desserts that delight pumpkin lovers and spice enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 450°F.
- Line a 9-inch pie pan with rolled-out pie crust; prick all over with a fork, then press a piece of heavy-duty foil directly into the pie shell.
- Bake the crust for 6 minutes; remove the foil and bake for about 4 more minutes.
- Remove from oven and set aside.
- In a large bowl, beat the pumpkin and eggs together until combined.
- Stir in the sour cream, milk, and sugar until smooth.
- Add the salt, cinnamon, powdered ginger, nutmeg, and ground cloves, and beat until well incorporated.
- Pour the filling into the prepared pie shell.
- Bake at 450°F for 10 minutes.
- Reduce oven temperature to 300°F and continue baking for 30 to 40 minutes until the filling is almost firm.
- Allow to cool slightly before serving warm with whipped cream.
Nutrition & Diet Analysis (per serving)
690
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).