Have you ever heard of sour cream pies?
I learned about them for the first time from my husband.
You see, I'm not a pie girl. I'm more of a brownie and cake girl! So when he went on and on and on about these so called sour cream pies, I just shrugged my shoulders. I really had no idea what he was talking about . . . and the idea of sour cream on top of a pie, just didn't sound good.
Well, I tried a sour cream pie for the first time last year . . . and it was amazing.
There's something magical about sweetened sour cream on top of a pie. It's slightly sweet and tangy . . . and adds a new dimension to a traditional rich and creamy cheesecake or tart fruit pie.
This isn't the first time I've made this pie. I made it last year here, in the form of bars with a crumble oat topping.
They were a hit!
I thought I would dress it up this year, and bake it in a traditional pie form, using a 10-inch spring form pan.
It's low profile looks quite chic . . . and will make a beautiful (and delicious) addition to this year's Thanksgiving dessert table.
Crust
1 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup pecan halves (about 4 ounces, optional)
3/4 cup old-fashioned oats
Filling
1 (8-ounce) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
sour cream topping
1 cup sour cream
2 tablespoons sugar
1/4 teaspoon vanilla extract
Preparation
for crust
Preheat oven to 350°F. Generously butter a 10-inch spring form pan.
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping.
Press crumb crust onto the bottom of, and 3/4-inch up the sides of, a prepared spring form pan.
Bake crust until golden, about 15 minutes. Remove from oven and let cool while preparing filling.
Maintain oven temperature.
for filling
Blend all ingredients in same processor until smooth.
Spread filling over crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes.
Remove from oven, and let cool.
for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling.
Cover; chill until cold, about 2 hours.
Keep chilled. Can be made 2 days ahead.
Serves 8 to 10.
Sharing with . . . .
Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning, The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Between Naps on the Front Porch, Rustic Refined, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, My Uncommon Slice of Suburbia, Savvy Southern Style, The Recipe Critic, Janine Huldie, Carolyn's Homework, Fluster Buster Designs by Miss Mandee, Craftie Allie, Wednesday morning The Blissful Bee, The Newlywed Pilgrimage, Chic California, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook, Jann Olson, Home Maid Simple, Anderson + Grant, Rooted in Thyme, Everyday Enchanted Home, Pure Grace Farms A Dish of Daily Life, Bacon Time, Sunflower Supper Club, Tater Tots and Jello, Cooking with Curls, Made from Pinterest, Simply Gloria
