Classic Pumpkin Pie with Velvety Sour Cream Topping
This delightful Pumpkin Pie, adapted from the beloved Classic Desserts Recipe Book by Borden, is a true celebration of fall flavors. Featuring a silky-smooth filling made with pumpkin puree and sweetened condensed milk, this pie is incredibly easy to prepare and can be made in advance, making it perfect for holiday gatherings or family dinners. A creamy sour cream topping adds a layer of tanginess that beautifully complements the warm spices of cinnamon, ginger, and nutmeg, transforming this traditional dessert into a standout treat. Serve it chilled or at room temperature, garnished with whipped cream or a sprinkle of cinnamon for an extra touch of elegance. Enjoy a slice of autumn bliss with every bite!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Unbaked 9 inch pie shell
1 (Ready to use)
Pumpkin puree
15 ounces (1 can)
Eagle Brand Sweetened Condensed Milk
14 ounces (1 can)
Eggs
2 (Beaten)
Ground cinnamon
1 teaspoon (Ground)
Ground ginger
1/2 teaspoon (Ground)
Ground nutmeg
1/2 teaspoon (Ground)
Salt
1/2 teaspoon
Sour cream
1 1/2 cups
Sugar
2 tablespoons
Vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine the pumpkin puree, Eagle Brand Condensed Milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt. Use an electric mixer to blend until the mixture is smooth and well-combined.
3
Carefully pour the pumpkin mixture into the unbaked pie shell, ensuring even distribution.
4
Bake the pie in the preheated oven for 15 minutes.
5
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
6
While the pie is baking, prepare the sour cream topping by combining the sour cream, sugar, and vanilla extract in a medium bowl. Mix until smooth and well-combined.
7
After the pie has baked for 30 minutes at 350°F, carefully spread the sour cream topping evenly over the surface of the pie. Return the pie to the oven and bake for an additional 10 minutes.
8
Once baked, remove the pie from the oven and allow it to cool. Garnish as desired before serving.
9
Refrigerate any leftovers to keep them fresh.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pumpkin pie recipe?
The recipe is called Classic Pumpkin Pie with Velvety Sour Cream Topping.
What cookbook is this recipe adapted from?
This recipe is adapted from the Classic Desserts Recipe Book by Borden.
What are the main flavors of this pie?
The pie features autumn flavors of pumpkin and warm spices like cinnamon, ginger, and nutmeg, complemented by a tangy sour cream topping.
Can this pie be made in advance?
Yes, it can be made in advance, making it ideal for holiday gatherings or family dinners.
What is the initial oven temperature for baking?
The oven should be preheated to 425°F (220°C) for the first stage of baking.
How long does the pie bake at the initial high temperature?
The pie is baked at 425°F for 15 minutes.
What is the reduced oven temperature used for the second stage?
After the initial 15 minutes, the temperature should be reduced to 350°F (175°C).
How do I know when the pumpkin filling is fully set?
The filling is set when a knife inserted in the center comes out clean.
What size pie shell is required?
The recipe calls for one unbaked 9-inch pie shell.
How much pumpkin puree is needed?
You will need one 15-ounce can of pumpkin puree.
What brand of sweetened condensed milk is recommended?
The recipe specifically mentions Eagle Brand Sweetened Condensed Milk.
How many eggs are used in the filling?
The recipe requires 2 beaten eggs.
What amount of ground cinnamon is added to the mixture?
The recipe uses 1 teaspoon of ground cinnamon.
How much ground ginger is included?
The filling includes 1/2 teaspoon of ground ginger.
What is the amount of ground nutmeg required?
The recipe calls for 1/2 teaspoon of ground nutmeg.
What are the ingredients for the sour cream topping?
The topping is made from 1 1/2 cups of sour cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract.
When should the sour cream topping be added to the pie?
Apply the topping after the pie has baked for 30 minutes at the 350°F setting.
How long does the pie bake after adding the sour cream topping?
Return the pie to the oven for an additional 10 minutes once the topping is applied.
What should I do with the pie after baking is complete?
Allow the pie to cool completely after removing it from the oven.
How should leftovers be stored?
Any leftovers should be refrigerated to keep them fresh.
What are some suggested garnishes for this pie?
You can garnish the pie with whipped cream or a sprinkle of cinnamon for added elegance.
Can this pie be served cold?
Yes, it can be served chilled or at room temperature.
Is an electric mixer needed for this recipe?
An electric mixer is recommended to blend the pumpkin mixture until it is smooth and well-combined.
How many total ingredients are in this recipe?
There are 11 ingredients listed for this pie.
Is salt used in the filling?
Yes, the filling includes 1/2 teaspoon of salt.
What is the total estimated baking time at 350°F?
The pie bakes for a total of 45 to 50 minutes at 350°F (this includes the 10 minutes with the topping).
Is the pie shell pre-baked?
No, the recipe uses an unbaked pie shell.
What provides the sweetness in the filling?
The sweetness primarily comes from the 14-ounce can of Eagle Brand Sweetened Condensed Milk.
What is the texture of the sour cream topping?
The description refers to the topping as velvety and creamy.
Is this recipe suitable for Thanksgiving?
Yes, it is tagged as a Thanksgiving dessert and is perfect for holiday celebrations.