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Sour Cream Pumpkin Pie




Source of Recipe


Source: Crisco®


List of Ingredients




9-inch Classic Crisco Double Pie Crust:

For Single Crust:

1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water

For Double Crust:

2 level cups all-purpose flour
1 level teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
5 tablespoons cold water

For 9-inch Deep Dish Double Crust or Two 10-inch Double Crust:

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco all-vegetable shortening
7 to 8 tablespoons cold water


FOR SINGLE CRUST:
Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco® using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.

Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

FOR DOUBLE CRUST:
Flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust.

Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.

For the Filling:

2 eggs
2 cups canned solid-pack pumpkin (not pumpkin pie filling)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 -1/2 cups sour cream
1 cup heavy cream
2 tablespoons confectioners' sugar

Recipe



Preheat oven to 425 degrees F.

Place cooling rack on countertop.

Prepare recipe for single pie crust. Bake at
425 degrees F for 8 minutes. Reduce heat to
350 degrees F. Bake for an additional 5 minutes. Remove crust from oven. Cool on cooling rack

Combine eggs, pumpkin, sugar, cinnamon, nutmeg, salt, and cloves in large bowl. Beat at medium speed of electric mixer until well blended. Add sour cream. Beat at low speed of electric mixer until well blended.

Pour filling into partially baked crust. Bake at
350 degrees F for 45 minutes, or until a knife inserted into the center comes out clean.
DO NOT OVERBAKE. Remove pie from oven. Cool on cooling rack until room temperature. Refrigerate until ready to serve.

Combine cream and confectioners' sugar in large bowl. Beat at medium speed of electric mixer until thickened. Increase mixer speed to high. Beat at high speed of electric mixer until stiff peaks form. To serve, place mounds of whipped cream on top of cold pie.