Wednesday, September 30, 2015

Sour Cream Pumpkin Pie

Did you know you can make a delicious pumpkin pie WITHOUT evaporated or sweetened condensed milk?? 

I have always made my pumpkin pies using the traditional recipe found on the back of the Libby's Pumpkin can. And it is a definite winner. But, this past Sunday I had a pie crust, eggs, sugar, spices, vanilla, a can of pumpkin, and NO canned milk.  I did, however, have other forms of milk, among them: Sour Cream.

So I substituted sour cream for evaporated milk. I didn't do a straight substitution; because of the density of the sour cream, I used less of it.  

This pie cooked up beautifully, and my family scarfed it down with nothing but praise for its texture and flavor!  I LOVE when an experiment becomes a new recipe success! 

Sour Cream Pumpkin Pie
Makes one 9-inch pie

1 9-inch unbaked pie crust
1 15 ounce can pumpkin puree
1/2 cup sour cream
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon vanilla extract
2 eggs

1. Preheat oven to 425 degrees.
2. In a medium mixing bowl, beat pumpkin and sour cream until smooth. Add sugar, spices, and vanilla, stirring well. Beat in eggs, one at a time.
3. Pour into pie crust.  Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake 30-35 more minutes, until middle of pie is set (no longer liquid).
4. Cool completely before serving. Store in refrigerator.