Breakstone's Our Favorite Creamy Pumpkin Pie (Sponsored)

You'll know the holidays are here when you serve up slices of this mouthwatering pumpkin pie.


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Prep Time: 30 min. | Total Time: 1 hour 25 min. | Makes: 10 servings

What You Need

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

1 can (29 oz.) pumpkin (about 2 cups)

1 container (8 oz.) BREAKSTONE'S 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

Make It

HEAT oven to 450°F.

LINE 9-inch pie plate with pie crust. Prick bottom and side of crust with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.

REDUCE oven to 350°F. Beat remaining ingredients with whisk until well blended; pour into crust.

BAKE 55 min. or until filling puffs around edge and center is almost set. Cool completely.

Size-Wise:

You'll know the holidays are here when you serve up a slice of this special pie.

How to Store:

Store in refrigerator.

Special Extra:

Top each serving with a dollop of thawed COOL WHIP Whipped Topping.

Nutrition Information Per Serving: 310 calories, 16g total fat, 7g saturated fat, 75mg cholesterol, 160mg sodium, 37g carbohydrate, 2g dietary fiber, 23g sugars, 4g protein, 260%DV vitamin A, 6%DV vitamin C, 8%DV calcium, 15%DV iron.

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