Sour Cream Pumpkin Pie

We love this home baker’s recipe for our perfect pie crust as the base to fill with the creamy spiced custard. It can be made up to 7 days before your holiday dinner party and kept in the fridge. Decorate the top however you’d like. The custard is dense and rich.

Sour Cream Pumpkin Pie

2 cups Pumpkin Puree

1 cup Brown Sugar

2 Eggs

1 cup Evaporated Milk

½ cup sour cream

1 tsp. Rum flavor

1 tsp. ground Cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground clove

1 prepared 9-inch Panhandle Pie Crust (tutorial here)

Directions:

• Whisk together the pumpkin, sugar, eggs, evaporated milk, sour cream, rum, cinnamon, nutmeg, and clove.
• Place pie shell on a sheet pan and pour filling into the shell. Bake at 325° F for 45-50 minutes, until firm and internal temperature, is over 150°F. Allow to cool at room temperature for 1 hour.
• Keep custard pies in the fridge.
• Garnish the top of the pie with whip cream, nuts or chocolate curls if desired.