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Sour Cream Pumpkin Pie
Ingredients:
Pastry for single 9" crust
1 c. sour cream
3 eggs
2/3 c. sugar
1 can (16 oz.) pumpkin
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 c. chopped pecans
12 pecan halves
Pastry for single 9" crust
1 c. sour cream
3 eggs
2/3 c. sugar
1 can (16 oz.) pumpkin
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 c. chopped pecans
12 pecan halves
Directions:
Heat oven to 375 degrees. Combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg and ginger in a bowl. Stir until blended. Set aside. Bake empty pie shell for 8 minutes. Sprinkle chopped nuts over bottom. Pour filling over nuts. Bake for 40 minutes. Remove from oven. Garnish with nut halves. Bake for 5 to 10 minutes more.
Makes 6-8 Servings
Heat oven to 375 degrees. Combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg and ginger in a bowl. Stir until blended. Set aside. Bake empty pie shell for 8 minutes. Sprinkle chopped nuts over bottom. Pour filling over nuts. Bake for 40 minutes. Remove from oven. Garnish with nut halves. Bake for 5 to 10 minutes more.
Makes 6-8 Servings
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