Pumpkin Sour Cream Pie
Why I Love This Recipe
Thank you Heather F!
Ingredients You'll Need
PIE CRUST:
1 ½ Cup Flour
1 ½ teaspoons Sugar
½ teaspoon Salt
½ Cup Oil
3 tablespoons cold milk
PIE FILLING (Regular Recipe)
2 Cups Pumpkin Puree, or one small can (15 oz)
¾ Brown Sugar
3 Eggs lightly beaten
1 ¼ Cup Sour Cream, or Plain Greek Yogurt
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
PIE FILLING (Weight Watchers Recipe)
2 Cups Pumpkin Puree, or one small can (15 oz)
1 tablespoon Molasses
¾ Cup Splenda (Swerve works great too!)
3 Eggs lightly beaten
1 ¼ Plain Greek Yogurt
2 teaspoon ground cinnamon
¾ teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground nutmeg
Directions
PIE CRUST:
Mound flour in middle of pie pan and make a dimple in the top of the mound. Add remainder of dry ingredients, pour in wet ingredients, and mix together with a fork until a dough ball forms. Pat dough into the pan and over the edge.
Pre-bake crust at 425 degrees for 15 minutes
Whisk together all wet ingredients.
Add dry ingredients and whisk until thoroughly mixed.
Lightly beat 3 eggs and add to mixture.
Pour into prepared piecrust, and bake at 400 degrees for 50 minutes.
Pairs Well With
Cold milk!
