Sour Cream Pumpkin Pie

Sour Cream Pumpkin Pie

6 reviews, 5 star(s). 83% would make again

Ready in 1 hour 45 minutes

Try this Sour Cream Pumpkin Pie recipe, or contribute your own.


1 Pie crust; 9", thawed
2 large Eggs
2 cups Solid pack pumpkin
1/2 cup Granulated sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1/4 teaspoon clove; Ground
1 1/2 cups Sour cream
1 cup Heavy cream
1 tablespoon Granulated sugar

Original recipe makes 12



1. Preheat oven to 425. Par-bake pie crust until set and dry, about 10 minutes.

2. Whip together the eggs, pumpkin, sugar, and spices until well blended. Blend in sour cream.

3. Pour into crust, reduce oven temperature to 350, and bake for 45 minutes or until set and dry on top. Cool at room temperature for 45 minutes minimum, then refrigerate.

4. Just prior to service, whip the heavy cream with the sugar until stiff peaks form. Garnish each slice with a dallop of the whipped cream.


Same recipe can be used to make 12 3" tarts if desired.

Verified by stevemur
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Pumpkin Pie Dump Cake (Crumb Crunch Cake)

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"Don't let the name of this dessert scare you off! It's called a Dump Cake because of the method of creating it. You literally are "dumping" one ingredient right on top of the other, making it very simple and quick to assemble. It really DOES taste & look like an upside down pumpkin pecan pie--all the flavors & textures topped with a sweet and slightly crunchy topping--without all of the work!" — Firebyrd Firebyrd

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Excelente and so easy!
Dennis001 1y ago

So easy to make and delicious!!
clairemarieroderick 2y ago

soooo good
Missmandylea 2y ago

Same recipe can be used to make 12 3' tarts if desired.
SiBiscit 5y ago

Same recipe can be used to make 12 3' tarts if desired. [I posted this recipe.]
bpetree 9y ago

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