Sour Cream Pumpkin Pie

Adapted from Pies and Pastries Cookbook

  • Crust:
  • 2 1/2 cups unbleached flour
  • 1 tsp salt
  • 1/2 cup fat-free milk
  • 3 tbsp olive oil
  • Filling:
  • 1 cup light brown sugar, packed
  • 1 tbsp unbleached flour
  • 1 1/4 tsps pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup canned pumpkin
  • 2 whole eggs, slightly beaten
  • 1 cup fat-free evaporated milk
  • 3 ozs light sour cream
Sour Cream Pumpkin Pie
Preheat oven to 400. In a mixing bowl, combine flour, one teaspoon salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork; set aside. To prepare filling, combine brown sugar, flour, salt, and pumpkin pie spice. Mix well. Stir in pumpkin, eggs, evaporated milk, and sour cream, Mix until all is combined. Pour filling mixture into crust. Bake for one hour, or until toothpick inserted in center comes out clean.
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Posted: 11/26/2015
Rated by 0 users (0.00)
WW Points* : 7.51
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 362
Calories from Fat 67 (18%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 47g 16%
Sodium 522mg 22%
Potassium 128mg 43%
Total Carbohydrate65g 22%
Dietary Fiber 2g 8%
Sugars 33g
Protein 9g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.