Pumpkin Pie With Sour Cream Topping Recipes

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SOUR CREAM PUMPKIN PIE

Categories     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Winter     Cinnamon     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12



Sour Cream Pumpkin Pie image

Steps:

  • Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
  • While shell chills, put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
  • Make filling:
  • Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
  • Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
  • Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
  • Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.

All-butter pastry dough
1 1/2 cups sour cream (not reduced-fat)
1 1/2 cups canned solid-pack pumpkin (13 oz)
3 large eggs, separated
1 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Accompaniment: lightly sweetened whipped cream
Special Equipment
pie weights or raw rice; an instant-read thermometer

PERFECT PUMPKIN PIE

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 8



Perfect Pumpkin Pie image

Steps:

  • HEAT oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
  • BAKE 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
  • FAVORITE TOPPINGS:
  • SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
  • STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
  • CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (9-inch) unbaked pie crust

IMPOSSIBLE PUMPKIN PIE I

This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream.

Provided by ANITAL

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 8

Number Of Ingredients 11



Impossible Pumpkin Pie I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  • In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan.
  • Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 31.4 g, Cholesterol 57.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 3.3 g, Sodium 155.2 mg, Sugar 23.4 g

2 cups pumpkin puree
1 ½ cups milk
¾ cup white sugar
½ cup biscuit baking mix
2 tablespoons butter, melted
2 eggs, beaten
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons vanilla extract

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Sweet and traditional pumpkin cheesecake with a sour cream topping.

Provided by Christine

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10h5m

Yield 14

Number Of Ingredients 15



Pumpkin Cheesecake with Sour Cream Topping image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  • Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
  • Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
  • Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.
  • Bake in preheated oven until center is almost set, 55 to 60 minutes.
  • Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
  • Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.

Nutrition Facts : Calories 447.1 calories, Carbohydrate 38.2 g, Cholesterol 108.3 mg, Fat 30.5 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 18.5 g, Sodium 343.6 mg, Sugar 28.7 g

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 (5 ounce) can evaporated milk
2 eggs
2 cups sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
1 pinch ground cinnamon, or to taste

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Categories     Gourmet     Thanksgiving     Fall     Dessert     Cheesecake     Pumpkin     Cream Cheese     Sour Cream     Pecan     Bourbon     Mixer     Bake     Kid-Friendly     Potluck     Small Plates     Holiday 2018

Yield 12-16 servings

Number Of Ingredients 25



Pumpkin Cheesecake with Bourbon-Sour Cream Topping image

Steps:

  • Make the crust:
  • In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
  • Make the filling:
  • In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
  • Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
  • Make the topping:
  • In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
  • Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

For the crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the filling:
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
3 (8-ounce) packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired
For the topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish

OUR FAVORITE CREAMY PUMPKIN PIE

If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it-before you add the whipped cream!

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h25m

Yield 10 servings

Number Of Ingredients 8



Our Favorite Creamy Pumpkin Pie image

Steps:

  • Heat oven to 450°F.
  • Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
  • Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
  • Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 23 g, Protein 4 g

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 can (29 oz.) pumpkin
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 egg s
2-1/2 tsp. pumpkin pie spice

KILLER PUMPKIN PIE

My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan.

Provided by Carolynn Napoli

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 8

Number Of Ingredients 18



Killer Pumpkin Pie image

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
  • Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
  • Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 49.6 g, Cholesterol 46.5 mg, Fat 19.6 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 599.3 mg, Sugar 22.2 g

1 ½ cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup canola oil
2 tablespoons rice milk
½ cup white sugar
¼ cup dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 ¼ cups rice milk

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 23



Pumpkin Cheesecake with Sour Cream Topping image

Steps:

  • In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature, lightly beaten
SOUR CREAM LAYER:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon
OPTIONAL TOPPINGS:
Caramel sundae syrup
Chocolate syrup
Whipped cream
Chocolate curls
Ground cinnamon

SOUR CREAM PUMPKIN PIE

This is traditional pumpkin pie...with a twist! I like the zesty orange taste of the sour cream topping paired with the pumpkin custard. When I serve this pie, there's never any left, so you might want to make two! -Joan Bingham, Cornwall, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10



Sour Cream Pumpkin Pie image

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts :

Pastry for single-crust pie (9 inches)
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
2-1/2 teaspoons grated orange zest, divided
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1-1/4 cups sour cream
2 tablespoons sugar
2 teaspoons thawed orange juice concentrate

PUMPKIN SOUR CREAM PIE

Sounds like a strange combo, but this is the creamiest pumkin pie you will ever taste! Recipe is from Byerly's. I have made this pie every Thanksgiving for the last 6 years.

Provided by Deb Petrill

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13



Pumpkin Sour Cream Pie image

Steps:

  • Prepare pie crust according to pkg directions.
  • Place in 9" pie plate; flute edge.
  • In large bowl, whisk eggs blending in the next 7 ingredients.
  • Pour into pastry shell.
  • Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
  • Cover edge of crust with foil after first 20 minutes of baking.
  • Cool.
  • Whip cream, sourcream, sugar, ginger until stiff.
  • Refrigerate, covered.
  • Serve with Ginger Whipped Cream

Nutrition Facts : Calories 391.7, Fat 24.2, SaturatedFat 13.1, Cholesterol 107.6, Sodium 226.3, Carbohydrate 41.3, Fiber 0.5, Sugar 28.9, Protein 4.4

1 refrigerated pie crust
2 eggs
1 (15 ounce) can pumpkin
1 cup sour cream
1/2 cup whipping cream
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup whipping cream
2 tablespoons sour cream
1 tablespoon sugar
1/4 teaspoon ginger

PUMPKIN PIE WITH SPICED MERINGUE TOPPING

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 13



Pumpkin Pie with Spiced Meringue Topping image

Steps:

  • Preheat the oven to 350 degrees F. Put the frozen pie crust onto a baking sheet.
  • Using a hand mixer beat the cream cheese and sour cream until smooth. Add the pumpkin and beat to combine. Add the sugars, salt, egg, egg yolks, spice and mix well. Stir in the milk and beat and until well incorporated and smooth. Pour the mixture into the pie crust and bake until set, about 40 to 50 minutes. Allow the pie to come to room temperature.
  • For Meringue:
  • Using a hand mixer beat the egg whites in a very clean glass or stainless steel bowl on high. When the whites are very foamy, begin to stream in about 1/2 of the sugar. Beat until soft peaks form and stream in remaining sugar and pumpkin pie spice. Beat until stiff peaks form. (When the beaters are lifted out of the bowl peaks should remain standing.)
  • Increase the oven temperature to broil. Using a spatula cover the top of the pie completely with the meringue, making decorative peaks in the meringue. Put the pie back in the oven and broil until the peaks of meringue are golden brown, about 5 minutes.
  • Remove from the oven and serve.

1 (9-inch) deep-dish frozen pie crust
4 ounces cream cheese, softened at room temperature
1/2 cup sour cream
1 (15-ounce) can pumpkin puree
1/4 cup sugar
1/3 cup packed light brown sugar
Pinch salt
1 egg, plus 2 yolks, whites reserved for meringue topping
1 teaspoon pumpkin pie spice
1/4 cup milk
2 large reserved egg whites, at room temperature
1/4 cup sugar
1 teaspoon pumpkin pie spice

PUMPKIN PIE WITH SOUR CREAM TOPPING

Make and share this Pumpkin Pie With Sour Cream Topping recipe from Food.com.

Provided by LizCl

Categories     Pie

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14



Pumpkin Pie With Sour Cream Topping image

Steps:

  • Place rack in lowest position in oven and preheat oven to 425 degrees.
  • Combine all ingredients except pastry shell, mix well. Pour into pastry shell.
  • Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 35 to 40 minutes longer. Cool.
  • Sour Cream Topping.
  • Combine sour cream, sugar and vanilla or thawed orange juice concentrate and grated orange peel. After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.

1 (9 inch) unbaked pastry shells
1 (16 ounce) can pumpkin
1 (14 ounce) can condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons grated orange peel (optional)
sour cream, topping
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla or 2 teaspoons thawed orange juice concentrate
1/2 teaspoon grated orange peel (optional)

PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING

Make and share this Pumpkin Cheesecake With Bourbon Sour Cream Topping recipe from Food.com.

Provided by Poll_of_the_Purple_

Categories     Cheesecake

Time 55m

Yield 12 serving(s)

Number Of Ingredients 22



Pumpkin Cheesecake With Bourbon Sour Cream Topping image

Steps:

  • Make the crust:.
  • In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
  • Chill the crust for 1 hour.
  • Make the filling:.
  • In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
  • In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
  • Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
  • Make the topping:.
  • In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
  • Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
  • Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
  • Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Nutrition Facts : Calories 552, Fat 39.7, SaturatedFat 19.4, Cholesterol 142.5, Sodium 358.5, Carbohydrate 38.8, Fiber 1.2, Sugar 33.4, Protein 7.2

3/4 cup graham cracker crumbs or 3/4 cup crumbled ginger snaps
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
24 ounces cream cheese, cut into bits and,softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, if desired
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, to taste
16 pecan halves, for garnish

PUMPKIN PIE "PUMPKIN"

In order to create a realistic top for our "pumpkin," we used a church key can opener to make the indentations, but a vegetable peeler or knife would also work.

Yield Makes 1 pie

Number Of Ingredients 17



Pumpkin Pie

Steps:

  • On a lightly floured surface with a floured rolling pin roll out dough 3/4 inch thick (about a 12-inch round). Fit dough into an 8-inch glass pie plate (measure pie plate across top from inside edge of rim) with a 3-cup capacity and trim edge. Pinch edge up all around to form a continuous ridge and with a fork prick bottom of shell in several places. Chill shell 30 minutes, or until firm.
  • Preheat oven to 375° F.Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes. Carefully remove weights or rice and foil and bake shell until just pale golden, about 10 minutes more.
  • Reduce temperature to 350° F.
  • In a bowl whisk together pumpkin, heavy cream, eggs, brown sugar, and spices and pour into pie shell.
  • Bake pie in middle of oven 1 hour, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack and cool completely. Chill pie, loosely covered, at least 2 hours, or until cold, and up to 1 day. Keep pie chilled until ready to assemble dessert.
  • In a chilled bowl with an electric mixer beat heavy cream with 2 tablespoons sugar until it just holds stiff peaks.
  • In a large bowl lightly whisk sour cream. In a small saucepan sprinkle gelatin over cold water to soften 1 minute. Heat mixture over low heat, stirring, until gelatin is dissolved completely (do not let mixture boil) and whisk into sour cream. Fold one third whipped cream into sour cream mixture until well incorporated and fold in remaining whipped cream.
  • In a bowl with cleaned beaters beat whites on medium speed until they just hold soft peaks. Gradually add remaining 1/3 cup sugar, beating on high speed, until whites just hold stiff, slightly glossy peaks. Fold meringue into cream mixture gently but thoroughly.
  • Mound topping on chilled pie and, using a cake spatula, smooth into a dome shape that dips in the center to resemble a pumpkin. Make 8 evenly spaced indented ridges from center of dome to edges of pie using pointed end of a church key can opener or tip of a knife to shape pumpkin and with a small offset spatula smooth edges of ridges. Chill dessert, uncovered, at least 2 hours and up to 1 day.
  • Dust dessert with cinnamon and insert cinnamon stick into center for "stem."

Pastry Dough
Pie weights or raw rice for weighting shell
1 3/4 cups canned solid-pack pumpkin (about a 15-ounce can)
1/2 cup heavy cream
3 large eggs
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 1/4 cups well-chilled heavy cream
1/3 cup plus 2 tablespoons superfine granulated sugar
1 cup sour cream
1 tablespoon unflavored gelatin (about 1 1/2 envelopes)
1/4 cup cold water
4 large egg whites (if egg safety is a problem in your area, substitute 2 tablespoons plus 2 teaspoons powdered egg whites)
Garnish: ground cinnamon and a 3-inch cinnamon stick

CREAMY PUMPKIN PIE

This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.

Provided by UPATNINE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 8



Creamy Pumpkin Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
  • Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.4 g, Cholesterol 63.2 mg, Fat 13.1 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 373.6 mg, Sugar 29 g

4 cups fresh pumpkin, cooked and mashed
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) deep dish pie crust

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

This cheesecake is what we have for desert every thanksgiving. It is so good. Sometimes we make the cheesecake without the topping. It is good with or without it. I thought that it would not be very good but it is great.

Provided by tmhaendel

Categories     Cheesecake

Time 1h40m

Yield 1 9 inch spring form pan, 12 serving(s)

Number Of Ingredients 15



Pumpkin Cheesecake With Sour Cream Topping image

Steps:

  • Crust:.
  • Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together. Press mixture on bottom of pan.
  • Tightly wrap outside of pan with heavy duty foil.
  • Bake crust 10 minutes, then cool completely on wire rack.
  • Filling:.
  • In a large bowl with a mixer at medium speed beat cream cheese until smooth.
  • Slowly beat in sugar until blended about 1 minute. Scraping bowl often.
  • With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
  • Add eggs one at a time, beating untill well blended after each one. Pour pumpkin mixture in pan, and place in a roasting pan.
  • Place pan on oven rack. Carefully pour boiling water in pan until it is one inch on spring form pan.
  • Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles. Meanwhile prepare sour cream topping.
  • Topping:.
  • In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
  • Remove cheesecake from water bath. Leave water bath in the oven.
  • Spread sour cream mix evenly over top.
  • Return to water bath and bake 5 minutes.
  • Remove cheesecake and put onto a wire rack. Discard foil.
  • With a small knife loosen cheesecake from pan, to help prevent cracking when cooling. Cool cheesecake completely.
  • Cover, and refrigerate cheesecake at least 6 hours or over night. Refrigerate leftovers.

Nutrition Facts : Calories 387.8, Fat 24.8, SaturatedFat 13.6, Cholesterol 128.7, Sodium 280.1, Carbohydrate 36.9, Fiber 0.5, Sugar 31.3, Protein 5.9

1 cup graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
2 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1 (16 ounce) can solid-pack pumpkin
3/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

PUMPKIN-SOUR CREAM CUSTARD PIE

Categories     Fruit     Dessert     Bake     Thanksgiving     Spice     Pumpkin     Fall     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 15



Pumpkin-Sour Cream Custard Pie image

Steps:

  • Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
  • If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
  • Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
  • Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.

1/2 Basic Pie Crust
1 tablespoon milk
1 tablespoon plus 1/2 cup sugar
1 16-ounce can solid pack pumpkin
1 cup sour cream
1/2 cup whipping cream
1/2 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup chilled whipping cream
1/3 cup powdered sugar

PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND GINGE

Make and share this Pumpkin Cheesecake With Marshmallow-Sour Cream Topping and Ginge recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 22



Pumpkin Cheesecake With Marshmallow-Sour Cream Topping and Ginge image

Steps:

  • Crust:.
  • Preheat oven to 350°F Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
  • Filling:.
  • Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
  • Topping:.
  • Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
  • Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.

Nutrition Facts : Calories 783.8, Fat 46.8, SaturatedFat 23.8, Cholesterol 190.4, Sodium 594.1, Carbohydrate 80.9, Fiber 2.1, Sugar 50.3, Protein 12.8

nonstick vegetable oil cooking spray
2 cups gingersnap crumbs
1 cup pecans
1/4 cup golden brown sugar
2 tablespoons crystallized ginger, chopped
1/4 cup unsalted butter, melted
4 (8 ounce) packages cream cheese, room temperature
2 cups sugar
1 (15 ounce) can pumpkin puree
5 large eggs
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 cups mini marshmallows
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream

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