Our Favorite Creamy Pumpkin Pie
- 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
- 1 can (29 oz.) pumpkin
- 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup whipping cream
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 2-1/2 tsp. pumpkin pie spice
- Heat oven to 450F.
- Line 9-inch pie plate with crust; prick bottom and side with fork.
- Bake 9 to 10 min.
- or until lightly browned.
- Cool while preparing filling.
- Reduce oven temperature to 350F.
- Whisk remaining ingredients until blended; pour into crust.
- Bake 55 min.
- or until filling puffs around edge and center is almost set.
- Cool completely.
ready, pumpkin, s, whipping cream, granulated sugar, brown sugar, eggs, pumpkin pie spice
Taken from www.kraftrecipes.com/recipes/our-favorite-creamy-pumpkin-pie-62437.aspx (may not work)