Pumpkin Sour Cream Pie
CATEGORIES
Pie 
INGREDIENTS
  • Cooking Time: 50 minutes
  • Servings: 6-8
  • Preparation Time: 15 minutes
  • 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
  1. PIE CRUST:
  2. 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.
  3. Pre-bake crust at 425 degrees for 15 minutes
  4. Whisk together all wet ingredients.
  5. Add dry ingredients and whisk until thoroughly mixed.
  6. Lightly beat 3 eggs and add to mixture.
  8. Pour into prepared piecrust, and bake at 400 degrees for 50 minutes.
RECIPE BACKSTORY
Thank you Heather F!