Best Pumpkin Pie With Sour Cream Topping Recipes

PUMPKIN PIE

Steps:

• Heat the oven to 425 degrees. Unroll and fit the pie crust in a 9-inch glass pie plate. Flute the pie crust edges. Bake the crust for 5 minutes and remove from the oven. Press out any bubbles with the back of a wooden spoon.
• In a large bowl, combine all remaining ingredients. Beat on low speed until smooth, or beat with wire whisk.
• Pour the filling into the partially baked crust. Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees; bake for an additional 30 to 40 minutes or until the filling is set. Cover the edges of the crust during the last 15 minutes of baking to prevent over-browning if necessary.
• Top with additional dollops of sour cream, if desired. Store covered in refrigerator.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
• Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
• Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.
• Bake in preheated oven until center is almost set, 55 to 60 minutes.
• Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
• Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

PUMPKIN PIE WITH SOUR CREAM TOPPING

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.

SOUR CREAM PUMPKIN PIE

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.

PUMPKIN SOUR CREAM PIE

Steps:

• Prepare pie crust according to pkg directions.
• Place in 9" pie plate; flute edge.
• In large bowl, whisk eggs blending in the next 7 ingredients.
• Pour into pastry shell.
• Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
• Cover edge of crust with foil after first 20 minutes of baking.
• Cool.
• Whip cream, sourcream, sugar, ginger until stiff.
• Refrigerate, covered.
• Serve with Ginger Whipped Cream

OUR FAVORITE CREAMY PUMPKIN PIE

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
• Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

PUMPKIN PIE WITH SOUR CREAM TOPPING

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

Steps:

• Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
• While shell chills, put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
• Make filling:
• Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
• Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
• Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
• Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.

PUMPKIN-SOUR CREAM CUSTARD PIE

Steps:

• Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
• If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
• Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
• Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.