Pumpkin Pie

No ratings yet

Pumpkin Pie

Pumpkin Pie
Servings 8


  • 3 large eggs beaten to blend
  • 1 pie crust
  • 1/4 cup apricot preserves
  • 1/2 cup sour cream
  • 3/4 cup whipping cream
  • 1 16- ounce can solid pack pumpkin
  • 1/4 teaspoon generous salt
  • 3/4 teaspoon ground ginger
  • 2 teaspoons gr


  • Preheat oven to 350°F. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.

    Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

    Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.