How To make Sour Cream Pumpkin Pie
Mrs. j. b. eoff 1 Baked 9" pie shell
1 pk Unflavored gelatin
1/4 c Cold water
3 Eggs; separated
1/3 c Sugar
1 1/4 c Pumpkin
12 c Sour cream
1/2 ts Salt
1/2 c Pecans; chopped; toasted
1 ts Cinnamon
1/4 ts Cloves
1/4 ts Nutmeg
1/4 ts Ginger
1/4 c Sugar
1 c Heavy cream; whipped
1 c Powdered sugar; sifted
1 ts Vanilla
soften gelatin in cold water. Bet egg yolks with 1/3 cup sugar until thick and lemon colored. Add pumpkin, sour cream, and spices. cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and cook 2 minutes stirring constantly. Remove from heat and stir in softened gelatin. Stir until gelatin is dissolved, cool. Beat egg whites until frothy, add 1/4 cup sugar gradually, beating until stiff peaks form and sugar is dissolved. Fold into pumpkin mixture. Add powdered sugar and vanilla to whipped cream, mixing well. spoon half of pumpkin mixture into cool pie shell, then spread half o whipped cream mixture on top. Repeat. Sprinkle with toasted pecans. Chill at least two hours before serving. -----
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Easy Pumpkin Pie Recipe
Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!
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Pumpkin Pie Meets Cheesecake: Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath!
Recipe:
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons salted butter, melted (100g)
Cheesecake
24 oz cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (113g)
1 teaspoon vanilla extract
3 large eggs, lightly beaten
Pumpkin Cheesecake
⅔ cup canned pumpkin (168g)
1 ½ teaspoons pumpkin spice:
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Instructions
00:00 Introduction
Crust
00:11 Preheat oven to 325F (160C) and line a 9x9 baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
00:15 In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
Cheesecake
01:49 In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.
02:39 Add sour cream and vanilla extract and stir until combined.
03:00 Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.
Pumpkin Cheesecake
04:37 Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
05:33 Alternate dollops of the two batters over the prepared crust then swirl with a fork. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storing
Store covered in the refrigerator or in an airtight container for up to 5 days.
Baking pan
This recipe was tested and written for a 9x9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.
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Pumpkin Pie With Sour Cream Topping
This layered pumpkin pie adds a touch of wow to your dessert table. The creamy pumpkin filling is topped with a sweetened sour cream topping that takes it to the next level. It is a perfect dessert for Thanksgiving or any time.
Recipe:
Pumpkin Pie!! Ya'll! Homegrown pumpkins!
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Lori Brown
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pie
3 eggs
2 c. puree
1 c. milk
1 t. vanilla
3/4 c. Brown sugar
1/2 t. Salt
1 t. cinnamon
1 t. pumpkin pie spice
1 T. flour
crust
1 1/4 c. ap flour
1 t. Salt
1 T. sugar
1 stick cold butter
1/4 c. cold water
425 for 15 minutes
350 for 40 to 50 minutes
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Duff's Sweet Spot: Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping
Duff Goldman creates a unique two-in-one dessert: pumpkin cream pie with rum cheesecake topping. It's inspired by the Holiday Baking Championship.
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Pumpkin Sour Cream Coffee Cake Recipe
This amazing Pumpkin Sour Cream Coffee Cake is extra moist and full of spice and pumpkin flavor. Enjoy at breakfast with a cup of coffee or for dessert!
Recipe Name: Pumpkin Sour Cream Coffee Cake
Recipes by: The Novice Chef Blog
Full Recipe:
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