The Best Pumpkin Pie
That’s right you read it, this isn’t just any pumpkin pie…It’s rich and creamy, but also fluffy. I always used to make the pumpkin pie recipe on the back of the puree can - you know the one, but it was always just okay. Last year, I served this pie to the fam and received compliments left and right - looks like I found my go-to recipe! The use of brown sugar and sour cream is what makes this pie so unique, go ahead and try it for yourself!
INGREDIENTS:
1 9-inch deep dish frozen pie shell (you can also make your own/divide between 2 regular-sized pie shells)
2 tbsp butter, melted
1 cup light brown sugar, firmly packed
1 15oz can pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup sour cream
1 tbsp pumpkin pie spice (or make your own)
2 tsp vanilla extract
DIRECTIONS:
1) Depending on if you are using frozen pie crust or a homemade shell, you may need to partially bake it first. Follow applicable directions (P.S. I almost always use frozen pie crust because I’m lazy).
2) Preheat oven to 425 degrees.
3) Using a mixer, mix the melted butter, brown sugar, pumpkin puree together until combined.
4) Mix in the eggs, heavy cream, sour cream, pumpkin spices and vanilla until combined.
5) Pour batter into pie shell, being careful not to overfill. You may have some batter leftover depending on your dish size.
6) To keep edges from getting too dark, wrap edge of crust in aluminum foil.
7) Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 40-50 minutes until filling begins to set.
8) Cool to room temperature for 2-3 hours to allow to fully set. Serve with whipped cream and enjoy.
