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Sour Cream Swirl Pumpkin Pie

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At a glance
Cooking Method

Flaky Pie Crust:
1 1/3 c + 4 T flour
1/4 t salt
1/8 t baking powder
1 stick cold, unsalted butter, cut into 8 pieces
3 T (or more) ice water
1 1/2 t cider vinegar


16 oz canned pumpkin
2/3 c sugar
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
3 lg eggs
5 oz can evaporated milk
1/2 c whole milk


Sour Cream Swirl:
8 oz sour cream
1/2 t vanilla
1 t sugar


Chill a med bowl in freezer. In a second bowl, whisk together flour, salt & baking powder.

Cut in butter until mix resembles coarse crumbs. Place in a self-sealing plastic bag, press into flakes & freeze 10 min. Pour into chilled bowl, sprinkle with vinegar & water. Knead gently until a dough forms. (Add more water if dry.)

Form into a flat disk, wrap in plastic wrap & refrigerate a few minutes or overnight. Roll out dough on a lightly floured board to 3/16” thickness. Lay dough over a 9” pie plate. Trim overhang to 3/4” all around. Fold overhang under & crimp edges. Refrigerate until ready to bake. 

Preheat oven to 375°. In a lg mixing bowl, combine all ingredients through nutmeg. With electric mixer, beat in eggs. Gradually stir in both milks. Set aside. Remove pie crust from refrigerator & place on center oven rack. Pour in filling. 

Sour Cream Swirl:
Mix ingredients together. Spoon into a quart freezer bag or pastry bag. With scissors, cut off 1/2” of one corner of freezer bag. Making a spiral, pipe the sour cream into the pie. Bake 25 min or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Serve with freshly whipped cream.


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