EASY SOUR CREAM-PUMPKIN CUSTARD PIE

Easy Sour Cream-Pumpkin Custard Pie image

Canned pumpkin is fine, but if you've got your own pumpkin mashed up and ready to go, you must try this Easy Sour Cream-Pumpkin Custard Pie.

Provided by My Food and Family

Categories Dairy

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
2 cups mashed cooked fresh pumpkin
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 egg s
1-1/4 tsp. pumpkin pie spice, divided
1 Tbsp. granulated sugar

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.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 130 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 20 g, Protein 4 g