OUR FAVORITE CREAMY PUMPKIN PIE

Our Favorite Creamy Pumpkin Pie image

If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it-before you add the whipped cream!

Provided by My Food and Family

Categories Thanksgiving Desserts

Time 1h25m

Yield 10 servings

Number Of Ingredients 8

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Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 can (29 oz.) pumpkin
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 egg s
2-1/2 tsp. pumpkin pie spice

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.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 23 g, Protein 4 g