Pumpkin Pie with Sour Cream Topping


1 (15-ounce) can pumpkin 
1 (14-ounce can) sweetened condensed milk (not evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Sour Cream Topping
1-1/2 cups sour cream 
4 tablespoons sugar
1 teaspoon vanilla extract


Preheat oven to 425 degrees F.  In a mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and nutmeg.  Mix well.  Pour into a prepared pie crust.  Bake for 15 minutes.  Reduce oven heat to 350 degrees F. and continue baking for 30 minutes.  

For topping, combine the sour cream, sugar, and vanilla in a medium bowl.  After pie has baked 30 minutes at 350 degrees, spread evenly over top.  Continue baking for 10 minutes.  Cool and stored covered in refrigerator.


This pumpkin pie is so delicious, you don't even need whipped cream!

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