Makes: 10 servings
Prep: 30 minutes
Start to Finish: 1 hour 25 minutes
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 29 ounce canpumpkin (about 2 cups)
1 8 ounce container BREAKSTONE’S® Sour Cream
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 1/2 teaspoons pumpkin pie spice
HEAT oven to 450 degrees F.
LINE 9-inch pie plate with pie crust. Prick bottom and side of crust with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
REDUCE oven to 350 degrees F. Beat remaining ingredients with whisk until well blended; pour into crust.
BAKE 55 minutes or until filling puffs around edge and center is almost set. Cool completely.
From the Test Kitchen
Note Size-Wise: You’ll know the holidays are here when you serve up a slice of this special pie.
Storage: Store in refrigerator.
Tip Special Extra: Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Servings Per Recipe 10 Calories310, Protein(gm)4, Carbohydrate(gm)37, Fat, total(gm)16, Cholesterol(mg)75, Saturated fat(gm)7, Dietary Fiber, total(gm)2, Sugar, total(gm)23, Vitamin A(RE)2679, Vitamin C(mg)4, Calcium(DV %)81, Iron(DV %)3, Percent Daily Values are based on a 2,000 calorie diet