Pumpkin Pie
Prep Time
15mins
Time to Table
2hr 30mins
Servings
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
- Heat the oven to 425 degrees. 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.
- In a large bowl, combine all remaining ingredients. Beat on low speed until smooth, or beat with wire whisk.
- 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. Cover the edges of the crust during the last 15 minutes of baking to prevent over-browning if necessary.
- 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