Best 4 Sour Cream Pumpkin Pie Recipes
Indulge in the delightful flavors of fall with our curated collection of sour cream pumpkin pie recipes. These pies are not just your average pumpkin pies; they are elevated with the richness and tanginess of sour cream, resulting in a symphony of flavors that will tantalize your taste buds.
Our recipes cater to various dietary preferences, including gluten-free and vegan options. We have the classic sour cream pumpkin pie, where the creamy filling is nestled in a flaky, buttery crust. For those who prefer a lighter version, our sour cream pumpkin mousse pie offers a cloud-like texture and a graham cracker crust. And for those with gluten sensitivities, our gluten-free sour cream pumpkin pie provides the same indulgence without compromising on taste.
For those who love the combination of pumpkin and chocolate, our sour cream pumpkin chocolate chip pie is a must-try. The gooey chocolate chips add an extra layer of decadence to the classic pumpkin filling. And for a unique twist, our sour cream pumpkin cheesecake pie combines the tanginess of sour cream with the creamy richness of cheesecake, resulting in a heavenly dessert that will leave you craving for more.
So, whether you are a seasoned baker or a novice in the kitchen, our sour cream pumpkin pie recipes will guide you through the process of creating these delectable treats. Gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the flavors of fall.
SOUR CREAM PUMPKIN PIE
This is traditional pumpkin pie...with a twist! I like the zesty orange taste of the sour cream topping paired with the pumpkin custard. When I serve this pie, there's never any left, so you might want to make two! -Joan Bingham, Cornwall, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts :
PUMPKIN PIE WITH SOUR CREAM TOPPING
Make and share this Pumpkin Pie With Sour Cream Topping recipe from Food.com.
Provided by LizCl
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place rack in lowest position in oven and preheat oven to 425 degrees.
- Combine all ingredients except pastry shell, mix well. Pour into pastry shell.
- Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 35 to 40 minutes longer. Cool.
- Sour Cream Topping.
- Combine sour cream, sugar and vanilla or thawed orange juice concentrate and grated orange peel. After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.
PUMPKIN PIE WITH SOUR CREAM TOPPING
This exceptional pie is not just for Thanksgiving. It's great all year with that creamy topping.
Provided by Anita Hoffman
Categories Pies
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Place rack in lowest position in oven and preheat to 425 degrees.
- 2. Combine all ingredient with 2 tsps. grated orange peel (orange peel optional) and mix well. Pour into pastry shell.
- 3. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Can use 1 tbsp. pumpkin pie spice instead of cinnamon, ginger and nutmeg.
- 4. Sour Cream Topping: Combine sour cream, sugar and vanilla or thawed orange juice concentrate and 1/2 tsp. grated orange peel.(optional) After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.
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.
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a much better flavor and texture than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until it is soft, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the batter. Overmixing the batter will make the pie tough. Mix the batter just until the ingredients are combined.
- Bake the pie in a preheated oven. This will help the pie to bake evenly.
- Let the pie cool completely before serving. This will allow the flavors to develop and the pie to set properly.
- Serve the pie with a dollop of whipped cream or ice cream. This will add a delicious finishing touch to the pie.
Conclusion:
Sour cream pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, flaky crust, and rich pumpkin flavor, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give sour cream pumpkin pie a try. You won't be disappointed!
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