Pumpkin Sour Cream Pie Recipes

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.

Steps:

• Prepare pie crust according to pkg directions.
• Place in 9" pie plate; flute edge.
• In large bowl, whisk eggs blending in the next 7 ingredients.
• Pour into pastry shell.
• Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
• Cover edge of crust with foil after first 20 minutes of baking.
• Cool.
• Whip cream, sourcream, sugar, ginger until stiff.
• Refrigerate, covered.
• Serve with Ginger Whipped Cream

Steps:

• 1. Place rack in lowest position in oven and preheat to 425 degrees.
• 2. Combine all ingredient with 2 tsps. grated orange peel (orange peel optional) and mix well. Pour into pastry shell.
• 3. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Can use 1 tbsp. pumpkin pie spice instead of cinnamon, ginger and nutmeg.
• 4. Sour Cream Topping: Combine sour cream, sugar and vanilla or thawed orange juice concentrate and 1/2 tsp. grated orange peel.(optional) After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.

Steps:

• Heat oven to 350°F.
• Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add 3/4 cup of the sour cream, the pumpkin, vanilla and pumpkin pie spice; mix until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate several hours or overnight.
• Mix remaining 1/4 cup sour cream and the brown sugar; spoon over chilled cheesecake just before serving. Store leftover cheesecake in refrigerator.

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.

Steps:

• Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
• Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
• Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
• Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
• Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.

Steps:

• Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
• Reduce the oven temperature to 350 degrees.
• Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• Blend in the pumpkin puree.
• Beat the egg yolks and stir into the mixture.
• Add the sour cream and mix well.
• Cook over hot, not boiling, water until thick, stirring constantly.
• Beat the egg whites until they form soft peaks.
• Gradually beat in the remaining sugar.
• Fold into the pumpkin mixture.
• Turn into the pie shell and bake for 45 minutes, or until the top has browned.
• Serve with whipped cream, if desired.

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust. Prick bottom and side of crust with fork. Bake 9 to 10 min. or until lightly browned.
• Reduce oven temperature to 350°F. Beat pumpkin, 1 cup sour cream, whipping cream, 1/2 cup granulated sugar, brown sugar, eggs and 1 tsp. spice with whisk until blended. Pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set.
• Mix remaining sour cream, 1 Tbsp. granulated sugar and remaining spice until blended; carefully spread over pie. Bake 10 min. Cool completely. Keep refrigerated.

Steps:

• Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
• If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
• Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
• Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.

Steps:

• Place rack in lowest position in oven and preheat oven to 425 degrees.
• Combine all ingredients except pastry shell, mix well. Pour into pastry shell.
• Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 35 to 40 minutes longer. Cool.
• Sour Cream Topping.
• Combine sour cream, sugar and vanilla or thawed orange juice concentrate and grated orange peel. After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.