Description
A delightful layered pumpkin pie featuring a creamy pumpkin filling topped with a smooth sour cream layer, perfect for fall celebrations.
Ingredients
Scale
- 1 9-inch deep dish pie crust
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1½ cups sour cream
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare your pie dough and place it in a 9″ deep dish pie plate. Chill until ready to bake.
- Preheat oven to 425°F.
- In a mixing bowl, lightly beat eggs. Add pumpkin, sweetened condensed milk, pumpkin pie spice, and salt. Mix until combined.
- Pour the pumpkin mixture into your prepared pie crust and bake on the bottom rack at 425°F for 15 minutes.
- Reduce heat to 350°F and bake for 30 more minutes. Watch the crust and cover the edges if necessary.
- Stir together the sour cream, sugar, and vanilla. Gently spread over the pumpkin pie.
- Bake for 10 more minutes. Make sure to tent the edges with foil or use a pie shield if the crust is getting dark.
- Cool at room temperature for 2 hours and then chill until ready to slice and serve.
- Store in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days or freeze for up to 2 months.
Notes
- Ensure the pie crust is well-chilled before baking for the best texture.
- Cover the edges of the crust with foil if they start to brown too quickly.
- For a richer flavor, use homemade pumpkin puree.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Layered Pumpkin Pie, Pumpkin Pie Recipe, Fall Dessert