Sour cream pumpkin pie is a delightful twist on the classic fall dessert, adding subtle tanginess to the rich, spiced pumpkin filling. The sour cream balances the sweetness, creating creamy, luscious texture that perfectly complements the flavor of cinnamon, ginger and nutmeg. This pie is a great addition to your Thanksgiving spread or any autumn gathering, providing a deliciously unexpected flavor combination that is sure to impress your guests.
INGREDIENTS:
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? 1 unbaked 9-inch pie crust
? 1 1/2 cups pumpkin puree (canned or homemade)
? 1 cup sour cream
? 3/4 cup sugar
? 2 large eggs
? 1 teaspoon ground cinnamon
? 1/2 teaspoon ground ginger
? 1/4 teaspoon ground nutmeg
? 1/4 teaspoon ground cloves
? 1/2 teaspoon vanilla extract
? Whipped cream, for serving (optional)
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 375¡ãF (190¡ãC).
2. Prepare the Filling: In a large mixing bowl, whisk together the pumpkin puree, sour cream, sugar, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla
extract until smooth and well combined.
3. Assemble the Pie: Pour the pumpkin filling into the unbaked pie crust, smoothing the top with a spatula.
4. Bake the Pie: Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the edges are slightly puffed. The center
may still have a slight jiggle, but it will firm up as it cools.
5. Cool and Serve: Allow the pie to cool completely on a wire rack before serving. For best results, refrigerate the pie for at least 2 hours before slicing.
Serve with a dollop of whipped cream if desired.
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Enjoy the creamy richness of this Sour Cream Pumpkin Pie as a unique twist on a fall favorite!
