Sour Cream Pumpkin Pie

Course Dessert
Servings 1 10" Pie


  • 8 g cornstarch
  • 3 g cinnamon Ceylon
  • 3 g cinnamon Saigon
  • 4 g ginger ground
  • 1 g nutmeg freshly ground
  • 2 g salt
  • 1/4 teaspoon Allspice or Cloves
  • 1/2 cup Brown Sugar
  • 1/4 cup White Sugar
  • 3 Eggs extra large
  • 1/2 cup 14% sour cream
  • 2 cup pumpkin purée freshly roasted and puréed, recipe here or canned


  • Preheat oven to 325F.
  • In a medium-size bowl, measure out the cornstarch, cinnamons, ginger, nutmeg, salt, clove, brown sugar and organic sugar.
  • Using a whisk, blend well and add in the cracked eggs, beating until frothy and fully incorporated.
  • Add in the sour cream and pumpkin purée, blending until smooth. Pour the filling into the cooled, pre-baked Pie Crust, tapping lightly on the counter to remove any bubbles, and place into a preheated oven for 55 - 60 minutes.
  • When the filling is set, but not too firm (Should wobble a bit when gently shaken), remove from oven. Let cool for at least 2 hours to set properly before serving.
Keyword dessert, pie, pumpkin, Thanksgiving