Our Favorite Creamy Pumpkin Pie

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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 eggs
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.

Nutrition Facts 
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


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