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Sour Cream-Pumpkin Custard Pie

This Sour Cream-Pumpkin Custard Pie recipe contains ready-to-use refrigerated pie crust, light brown sugar, breakstone's or knudsen sour cream, whipping cream, granulated sugar and more.
10 Servings - 1 hr 25 min - kraftrecipes.com
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Servings:10  | Calories:396 | Total Fat:21g  | Chol:56mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 10g
50 %
Total Carb 49g
16 %
Fiber 1g
4 %
Sugars 21g
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Cholesterol 56mg
19 %
Sodium 237mg
10 %
Protein 5g
9 %
Calories:
54% Ready-to-use refrigerated pie crust
24% Others combined
10% Light brown sugar
10% BREAKSTONE'S or KNUDSEN Sour Cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crust (1 crust)
2 cups mashed cooked fresh pumpkin
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 eggs
2-1/2 tsp. pumpkin pie spice

Directions : View recipe directions on kraftrecipes.com
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