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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
2-1/2 tsp. pumpkin pie spice
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.
You'll know the holidays are here when you serve up a slice of this special pie.
How to Store:
Store in refrigerator.
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.