Best Pumpkin Pie Ever With A Sweetened Sour Cream Topping

It’s a Traditional Pumpkin Pie, but with a twist and it’s absolutely fabulous.  The Texture and the flavor is still there, but the layer of Sweetened Sour Cream adds another dimension of flavor to this pie.

Instructions for an 11 Inch Pie

Pie Filling Ingredients:

• 11” pre-baked deep dish pie crust
• 4 cups fresh pumpkin or 2(15oz) cans of pumpkin puree(NOT pie filling)
• 1/2 can (7oz) of 14oz can Eagle brand sweetened condensed milk
• 3 large eggs, beaten
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 1/2 stick(4 Tablespoons)butter, melted
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Topping: (Optional)

• 1/4 cups sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla bean paste

Directions:

Preheat oven to 350F

Combine all the ingredients for the pie filling in a blender, food processor or Stand Mixer using the wire whip.  Blend/mix until pumpkin mixture is very smooth.

Pour into pre-baked pie shell and cover crust edge with a pie ring(I use an adjustable silicone ring).

Mix topping ingredients together and set aside.

Bake pie for 1 hour 30 minutes at 350F or until set. Test by inserting a knife 1” from the edge of crust. If ready, it will come out clean.

After removing pie to a cooling rack, let the  pie sit for 10 minutes. Spread topping evenly on pie while it is still hot. The topping does set because you are putting it on a hot pie. Makes a nice additional layer on the pie and so good.

Cool completely then refrigerate. I sprinkle Pumpkin Spice Cane Sugar over each slice when served (Amazon)

NOTE: if you have never used fresh pumpkin, you should try at least once. It’s so flavorful.  My favorite pie pumpkins are Fairytale and Cinderella.  You will get more pumpkin meat from these than the small pie pumpkins and they are delicious . Depending on the size(and they can be quite large) you will definitely get more than 1 pie.  I freeze any extra by 4 cups and can use at a later time.