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Sour Cream Pumpkin Pie

Pumpkin pie made with just a a touch of sour cream and a hint of rum is the ultimate custard for the holidays.
Pumpkin-Sour-Cream-Pie-blog

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.