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Pumpkin Maple Sour Cream Pie

in Diana's Recipe Book

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Servings: 6-8
This delicious pie will bring much delight to your friends and family. It's irresistible. A great addition to your Thanksgiving or Christmas dinner and the sour cream lightens the pumpkin flavor.

1 store bought refrigerated pie crust (such as Pillsbury)
12 oz. cream cheese
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/4 cup maple syrup
1 tsp. vanilla extract
3 eggs
1/2 cup (4 oz.) sour cream
2 cups 100% pure canned pumpkin (not pumpkin pie mix)

Preheat the oven to 350 degrees F (180 C). Make sure the oven rack is set at the bottom of the oven. Put cream cheese, sugar and cinnamon in a large bowl and combine with an electric mixer.

Add maple syrup, vanilla, eggs, sour cream and canned pumpkin. Blend until just combined, no more. Line a 9-inch pie pan with pie crust and pour in the pumpkin mixture. Bake in preheated oven for 35 to 40 minutes until pie is firm in the center. Serve at room temperature with whipped cream and a dusting of cinnamon or nutmeg.

Makes 6-8 servings.

Date: March 2, 2005

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