Best Pumpkin Sour Cream Custard Pie Recipes

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.

EASY SOUR CREAM-PUMPKIN CUSTARD PIE

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust. Prick bottom and side of crust with fork. Bake 9 to 10 min. or until lightly browned.
• Reduce oven temperature to 350°F. Beat pumpkin, 1 cup sour cream, whipping cream, 1/2 cup granulated sugar, brown sugar, eggs and 1 tsp. spice with whisk until blended. Pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set.
• Mix remaining sour cream, 1 Tbsp. granulated sugar and remaining spice until blended; carefully spread over pie. Bake 10 min. Cool completely. Keep refrigerated.

PUMPKIN SOUR CREAM CUSTARD PUMPKIN PIE

Steps:

• Set oven at 500 degrees and immediately place a cookie sheet on the lower rack. Begin gathering the pie ingredients. Reduce heat to 375 degrees and place a pricked one recipe pie crust blind on the cookie sheet with pie weights and back for 15 mins. Check the pie crust frequently. When it is finished, it should be very light golden color. Protect rim if necessary with foil to prevent over baking. Remove from oven and cool on a wire rack. Whisk pumpkin, sour cream, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 3/4 cup sugar in large bowl to blend. Pass through a large screened sieve. Pour into prepared crust. Reduce oven temperature to 350 degrees Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely.