Layered Pumpkin Pie Sour Cream

This layered pumpkin pie is a showstopper that blends classic holiday flavors with a new twist The sweetened condensed milk pumpkin pie layer is perfectly creamy while a dreamy sour cream topping saves you the extra step of making whipped cream The gorgeous presentation makes it a go to for family celebrations and every bite is pure comfort

I first brought this pie to Thanksgiving and it vanished before the turkey was finished Now my family asks for the creamy topped version every year

Ingredients

• Deep dish pie crust: for a sturdy base that holds plenty of filling Look for one that is uniform in thickness and fits a 9 inch plate
• Pumpkin puree: brings pure autumn flavor Make sure to grab cans labeled 100 percent pure for best consistency and taste
• Sweetened condensed milk: for richness caramel notes and a silky texture Choose full fat for the most decadent results
• Eggs: bind the filling and make it set smoothly Use large fresh eggs from a good source
• Pumpkin pie spice: to add complexity and warmth I love using fresh spice blends for the boldest flavor
• Salt: is essential for balance A fine sea salt melts evenly throughout the filling
• Sour cream: in the topping lends a velvety tang Try to find high quality full fat options for best texture
• Granulated sugar: sweetens the topping without overpowering Use superfine sugar if you want extra smoothness
• Vanilla extract: rounds out all the flavors A pure vanilla extract will make a big difference here

Step-by-Step Instructions

Prepare the Pie Dough:

Roll out your chilled pie dough and gently press it into a 9 inch deep dish pie plate If your dough seems soft pop it back in the fridge for about ten minutes to firm up well before baking This helps keep your crust from sliding or slumping in the oven

Mix the Pumpkin Filling:

Start by lightly beating the eggs in a large mixing bowl until well blended Add the pumpkin puree sweetened condensed milk pumpkin pie spice and salt Stir until the mixture is smooth with all ingredients fully incorporated This step is key for avoiding streaky or lumpy pie

Bake the Pumpkin Layer:

Pour the smooth pumpkin mixture into your prepared crust Use a rubber spatula to spread the filling evenly all the way out to the crust edges Set your pie on the lowest oven rack and bake at 425 degrees Fahrenheit for 15 minutes The high heat puffs the crust and starts setting the custard

Lower the Oven and Bake Until Set:

Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 30 more minutes Check the crust as it bakes If it browns too fast cover the edges loosely with foil or use a pie shield

Mix the Sour Cream Topping:

While the pie is baking whisk together the sour cream sugar and vanilla in a small bowl until silky and glossy This topping should be spreadable but not runny

Add the Topping and Finish Baking:

Once the pumpkin layer is set gently dollop and spread the sour cream topping over the entire surface of the hot pie Take care not to tear the underlying layer Bake for another 10 minutes at 350 degrees to set the topping Tent the edges again if the crust starts looking overly dark

Cool and Chill Before Serving:

After baking let the pie cool at room temperature for two hours This step allows the custard to set completely Chill the pie in the refrigerator until it is nice and cold before slicing for the cleanest layers and neatest serving

Save

I adore how silky the filling turns out thanks to the sweetened condensed milk Every time we slice into this pie my little one always asks for the piece with the thickest topping and we laugh together as we share the creamiest bite

Storage Tips

Once completely cooled loosely cover the pie with plastic wrap and store in the refrigerator It stays fresh for up to three or four days For longer storage carefully wrap the pie in two layers of plastic wrap and freeze for up to two months Thaw overnight in the fridge before serving for best texture

Ingredient Substitutions

If you cannot find canned pumpkin puree roasted and mashed winter squash like butternut can fill in nicely Greek yogurt can also stand in for sour cream in the topping though it does offer a slight tangier taste If you are out of pumpkin pie spice stir together cinnamon nutmeg ginger and a tiny pinch of clove for a homemade blend

Serving Suggestions

For parties plate each slice with a sprinkle of extra spice or a drizzle of maple syrup If you love crunch a few toasted pecans on top create great contrast This pie pairs perfectly with hot coffee or black tea and is a festive compliment to any holiday table

Cultural Context

Pumpkin pies have been a staple of holiday dinners in America since the early 1800s Layering with sour cream nods to old fashioned dairy topped pies common in Midwestern kitchens The creamy topping tradition is cherished in my family as it brings both flavor and memories to the table

Recipe FAQs

→ What makes this pie extra creamy?

The combination of sweetened condensed milk and pumpkin puree creates an ultra-smooth, creamy filling. The additional sour cream layer adds another element of richness.

→ Do I need to pre-bake the pie crust?

No pre-baking is needed. Simply chill the crust before filling and baking, which helps prevent sogginess and keeps the crust crisp.

→ Can I use pumpkin pie filling instead of puree?

It's best to use pure pumpkin puree to control the sweetness and spice. Pumpkin pie filling already contains sugar and spices, which may alter the flavor balance.

→ How do I achieve clean layers?

Spread the sour cream mixture gently over the baked pumpkin base while it's still warm, then bake briefly for a neat, distinct topping.

→ How should leftovers be stored?

Wrap loosely in plastic wrap and refrigerate for up to 3-4 days, or freeze for longer storage. This maintains texture and freshness.