SOUR CREAM PUMPKIN PIE
I got this from a Weight Watchers cookbook. It's great for diabetics, ( like my mom,) or people who are watching their weight. Calories: 143 Fat: 5 grams Carbs: 22 grams Sugar: 11 grams.
Provided by sherry monfils
Categories Fruit Desserts
Time 55m
Number Of Ingredients 9
Steps:
- 1. Place 1 pie crust shell into a 9" pie pan, freeze for 15 min. Heat oven to 400. In lg bowl, whisk together pumpkin and sour cream until blended. Whisk in remaining igredients until mixed well. Pour into pie shell that was put in the freezer. Bake for 15 min. reduce oven heat to 350 and continue baking for about 40 mins, or until center of pie jiggles slightly. Let cool.
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lawrence muger
[email protected]This pie was a disaster! The filling was runny and the crust was burnt. I followed the recipe exactly, so I'm not sure what went wrong.
Yuiel Wedi
[email protected]The filling of this pie was delicious, but the crust was a bit soggy. I think I would blind-bake the crust next time.
Qasir shah
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Chisom Rita
[email protected]I love this pie! It's the perfect balance of sweet and tangy. The crust is also flaky and delicious.
Kisame Godfrey
[email protected]This pie is the perfect dessert for a fall gathering. It's easy to make and always a crowd-pleaser.
sharjeel ali
[email protected]I made this pie for Thanksgiving and it was a huge success! Everyone loved it. The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this pie again.
Yoboi Tre
[email protected]This pie is a must-try for pumpkin pie lovers! The filling is creamy and smooth, and the crust is flaky and delicious. I highly recommend this recipe.
Veronica Putter
[email protected]I've made this pie several times and it's always a hit. The sour cream adds a nice tang that balances out the sweetness of the pumpkin. I also love the flaky crust.
Rs Sayem
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I love that I can use canned pumpkin puree, which makes it a great recipe for busy weeknights.
Junaid Arain
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it. I will definitely be making it again.
Jayantha Podimanike
[email protected]This pie was a disaster! The filling was runny and the crust was burnt. I followed the recipe exactly, so I'm not sure what went wrong.
Basu dev mondal Basu dev mondal
[email protected]The filling of this pie was delicious, but the crust was a bit soggy. I think I would blind-bake the crust next time.
Rahat islam
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Rabia Nazar
[email protected]I made this pie for my family and they loved it! The filling was smooth and creamy, and the sour cream added a nice tang. The crust was flaky and buttery. Overall, this pie was a delicious and easy-to-make dessert.
M-n-Huda Rangpuri
[email protected]This pie was so easy to make and it turned out perfectly! I'm not a baker, but this recipe was simple to follow and the results were amazing. The pie was creamy and flavorful, with a flaky crust. I will definitely be making this again.
Chanel Hachem
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The flavors are perfectly balanced and the crust is always flaky and delicious. I highly recommend this recipe!
rebecca wentworth
[email protected]This sour cream pumpkin pie was a hit at our Thanksgiving dinner! The filling was smooth and creamy, with just the right amount of sweetness. The sour cream added a nice tang that balanced out the sweetness of the pumpkin. The crust was flaky and but