I'm resisting the urge to call this Punkin Pie. I can't help it. Every time I go to say Pumpkin Pie, it comes out Punkin Pie. Does this happen to you? Come on, you know you want to say Punkin now, don't ya? Dig down and find the hillbilly in ya. It's in there somewhere. Anyhow, whether you call this Pumpkin or Punkin, I hope you'll call it good.
Out of all the new recipes I try every year, we always go back to this one. It's my husband's favorite version and mine too. It is creamy, fluffy and down right decadent without tasting too sweet or rich. And it's not difficult to make at all. It just uses some slightly different pumpkin pie ingredients to achieve a really yummy result.Ingredients:
1 can (15 oz.) pumpkin puree
If you are using a frozen pie crust, you may need to partially bake it first. Check the back of the package for instructions. Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it. Or, if you are using my Wham Bam Pie Crust, just make sure you prick the inside of the crust all around with a fork, then pop it into the fridge to chill while making the filling.
Put your pie crust on a baking sheet. This will make it easier to lift it in & out of the oven.
Preheat oven to 425 degrees F. Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree together until combined.
Add in eggs, heavy cream, sour cream, spices, and vanilla. Mix until thoroughly combined.