‘Tis the Season of Sharing – Sour Cream Pumpkin Pie Recipe

‘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 ­size 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 un­baked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425°F. Thor­oughly prick bottom and sides with fork (50 times)to prevent shrinkage. Bake at 425°F for 10 to 15 minutes or until lightly browned.

Sour Cream Pumpkin Pie
Sour Cream Pumpkin Pie Ingredients and Method
Single Crust Recipe


Leave a Reply

Scroll to Top
%d bloggers like this: