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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Sounds like a strange combo, but this is the creamiest pumkin pie you will ever taste! Recipe is from Byerly's. I have made this pie every Thanksgiving for the last 6 years. Ingredients:
1 refrigerated pie crust |
2 eggs |
1 (15 ounce) can pumpkin |
1 cup sour cream |
1/2 cup whipping cream |
1/2 cup sugar |
1/2 cup firmly packed brown sugar |
2 teaspoons pumpkin pie spice |
1/4 teaspoon salt |
1/2 cup whipping cream |
2 tablespoons sour cream |
1 tablespoon sugar |
1/4 teaspoon ginger |
Directions:
1. Prepare pie crust according to pkg directions.
2. Place in 9 pie plate; flute edge.
3. In large bowl, whisk eggs blending in the next 7 ingredients.
4. Pour into pastry shell.
5. Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
6. Cover edge of crust with foil after first 20 minutes of baking.
7. Cool.
8. Whip cream, sourcream, sugar, ginger until stiff.
9. Refrigerate, covered.
10. Serve with Ginger Whipped Cream
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