Layered Pumpkin Pie Sour Cream (Print)
Silky pumpkin filling topped with tangy sour cream for a delightful, eye-catching autumn pie.
# What You'll Need:
→ Pie Crust
01 -
1 9-inch deep dish pie crust
→ Pumpkin Pie Filling
02 -
15 oz pumpkin puree
03 -
14 oz sweetened condensed milk
04 -
2 large eggs
05 -
1½ teaspoons pumpkin pie spice
06 -
½ teaspoon salt
→ Sour Cream Topping
07 -
1½ cups sour cream
08 -
2 tablespoons granulated sugar
09 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Prepare your pie dough and place it in a 9-inch deep dish pie plate. Chill until ready to bake.
02 -
Preheat oven to 425°F.
03 -
In a mixing bowl, lightly beat eggs. Add pumpkin puree, sweetened condensed milk, pumpkin pie spice, and salt. Mix until combined.
04 -
Pour the pumpkin mixture into your prepared pie crust and bake on the bottom rack at 425°F for 15 minutes. Reduce heat to 350°F and bake for 30 more minutes. Watch the crust and cover the edges if necessary.
05 -
Stir together sour cream, sugar, and vanilla.
06 -
Gently spread the sour cream mixture over the baked pumpkin pie. Bake for 10 more minutes. Make sure to tent the edges with foil or use a pie shield if the crust is getting dark.
07 -
Cool at room temperature for 2 hours, then chill until ready to slice and serve.
08 -
Store in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days, or freeze for up to 2 months.
# Additional Notes:
01 -
Make sure to use pure pumpkin puree, not pumpkin pie filling. The cans of filling have additional ingredients already mixed in.
02 -
Keep leftover pie in the refrigerator. Cover the pan with plastic wrap to prevent drying out.