Pumpkin Pie

Pumpkin Pie
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Calories 281 cals
Total Fat 13 g
Cholesterol 67 mg
Dietary Fiber 2 g
Sodium 227 mg
Protein 4 g
Total Carbohydrate 37 g

Prep Time: 15 Minutes

Time to Table: 2 Hours 30 Minutes

Serves: 8


  • 1 refrigerated pie crust dough
  • 3/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 15 ounce can pumpkin puree
  • 3/4 cup Daisy Sour Cream
  • 3/4 cup 2% milk
  • 2 eggs


Heat the oven to 425 degrees. Unroll and fit the pie crust in a 9-inch glass pie plate. Flute the pie crust edges. Bake the crust for 5 minutes and remove from the oven. Press out any bubbles with the back of a wooden spoon. In a large bowl, combine all remaining ingredients. Beat on low speed until smooth, or beat with wire whisk. Pour the filling into the partially baked crust. Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees; bake for an additional 30 to 40 minutes or until the filling is set. Cover the edges of the crust during the last 15 minutes of baking to prevent over-browning if necessary. Top with additional dollops of sour cream, if desired. Store covered in refrigerator.


Average Rating:
5 out of 0 5
Bostonmama84 12/23/2016

This past November, I recently recieved a free Daisy Squeeze Sour Cream from Influenster in return for my honest review. I decided to try out Daisy's recipe for Pumpkin Pie seeing Thanksgiving at the time was right around the corner and I normally make pumpkin pie anyways. At 1st I was a bit apprehensive about sour cream being in a pumpkin pie. I've never done it that way nor heard of a recipe involve that. I'm glad I went with my gut and made their version because it was the most creamy, light and airy pumpkin pie I have ever eaten EVER! Even my family members were pleasantly surprised. They could tell right away I did something different for the better to my usual pumpkin pie but didn't know what until I told them. Since then my sister in law has used this pumpkin pie recipe for her own home.

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