- Servings: 10
- Prep Time: 30 mins
- Cook Time: 1 hr 5 mins
- Total Time: 1 hr 25 mins
Ingredients:
| 1 | Ready-to-use Refrigerated Pie Crust, ½ of 15-oz. pkg. |
| 1× 29 oz can | Pumpkin, about 2 cups |
| 1× 8 oz | Container Breakstone's® Sour Cream |
| ½ cup | Whipping Cream |
| ½ cup | Granulated Sugar |
| ½ cup | Packed Brown Sugar |
| 2 | Eggs |
| 2½ tsp | Pumpkin Pie Spice |
Directions:
HEAT oven to 450 degrees 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 degrees 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.
Helpful Tips:
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.
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