‘Tis the season to share a fantastic recipe for Sour Cream Pumpkin Pie! My mother gifted me a great cookbook many years ago, and this recipe was one of the first I tried. I have made it for every Thanksgiving since. It’s a little different from the traditional recipe on the back of the Libby’s pumpkin puree can, but it is oh, so yummy!
The recipe comes from the Crisco® American Pie Celebration, and is credited to Sally Rodgers, Charlestown, RI.
Sour Cream Pumpkin Pie
- 1 cup dairy sour cream
- 3 eggs
- 2/3 cup sugar
- 1 can (16 ounces) pumpkin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 cup chopped pecans
- 12 pecan halves
Unbaked 9-inch Classic Crisco® Single Crust (below)
Heat oven to 375°F.
For filling, combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg and ginger in medium bowl. Stir until blended. Set aside.
Bake empty pie shell at 375°F for 8 minutes. Sprinkle chopped nuts over bottom. Pour filling over nuts. Bake at 375° F for 40 minutes. Remove from oven. Garnish with nut halves. Bake at 375°F for 5 to 10 minutes. Cool to room temperature before serving.
Single-crust Pie Pastry (Crisco®)
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup Crisco Shortening* (or butter)
- 3 tablespoons cold water
- Combine flour and salt in bowl.
- Cut in Crisco® (*or butter) using pastry blender (or 2 knives) until all flour is blended in to form pea Âsize chunks.
- Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
- Press doughball between hands to form5 to 6-inch”pancake”. Flour rolling surface and pin lightly. Roll dough into circle.
- Trim one inch larger than upside down pie plate. Loosen dough carefully.
- Fold into quarters. Unfold and press into pie plate.
- Fold edge under and flute.
- For recipe calling for unÂbaked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425°F. ThorÂoughly prick bottom and sides with fork (50 times)to prevent shrinkage. Bake at 425°F for 10 to 15 minutes or until lightly browned.
Enjoy!