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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 12|
|Calories from Fat: 147 (52%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 201mg||62 %|
|Sodium 240mg||8 %|
|Potassium 172.7mg||5 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 24.6g|
|Protein 6.9g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 284
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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!" —
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