Pumpkin Pie

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Prep Time

15mins

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Time to Table

2hr 30mins

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Serves

8

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Ingredients

  • 1 refrigerated pie crust dough
  • 3/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 15 ounce can pumpkin puree
  • 3/4 cup Daisy Sour Cream
  • 3/4 cup 2% milk
  • 2 eggs

Ingredients

  • 1 refrigerated pie crust dough
  • 3/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 15 ounce can pumpkin puree
  • 3/4 cup Daisy Sour Cream
  • 3/4 cup 2% milk
  • 2 eggs

Directions

  1. Heat the oven to 425 degrees.
  2. Unroll and fit the pie crust in a 9-inch glass pie plate. Flute the pie crust edges. Bake the crust for 5 minutes and remove from the oven. Press out any bubbles with the back of a wooden spoon.
  3. In a large bowl, combine all remaining ingredients. Beat on low speed until smooth, or beat with wire whisk.
  4. Pour the filling into the partially baked crust. Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees; bake for an additional 30 to 40 minutes or until the filling is set.
  5. Cover the edges of the crust during the last 15 minutes of baking to prevent over-browning if necessary.
  6. Top with additional dollops of sour cream, if desired. Store covered in refrigerator.
  • Calories:281
  • Cholesterol:67
  • Dietary Fiber:2
  • Protein:4
  • Sodium:227
  • Total Carbohydrate:37
  • Total Fat:13

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