New York Times Sour Cream Pumpkin Pie Recipe

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New York Times Sour Cream Pumpkin Pie
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
  2. Reduce the oven temperature to 350 degrees.
  3. Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
  4. Blend in the pumpkin puree.
  5. Beat the egg yolks and stir into the mixture.
  6. Add the sour cream and mix well.
  7. Cook over hot, not boiling, water until thick, stirring constantly.
  8. Beat the egg whites until they form soft peaks.
  9. Gradually beat in the remaining sugar.
  10. Fold into the pumpkin mixture.
  11. Turn into the pie shell and bake for 45 minutes, or until the top has browned.
  12. Serve with whipped cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.29 Kcal (1349 kJ)
Calories from fat 151.01 Kcal
% Daily Value*
Total Fat 16.78g 26%
Cholesterol 96.18mg 32%
Sodium 312.7mg 13%
Potassium 137.25mg 3%
Total Carbs 37.6g 13%
Sugars 19.64g 79%
Dietary Fiber 1.22g 5%
Protein 6.43g 13%
Vitamin C 1mg 2%
Iron 1.4mg 8%
Calcium 79.7mg 8%
Amount Per 100 g
Calories 183.89 Kcal (770 kJ)
Calories from fat 86.16 Kcal
% Daily Value*
Total Fat 9.57g 26%
Cholesterol 54.88mg 32%
Sodium 178.42mg 13%
Potassium 78.31mg 3%
Total Carbs 21.45g 13%
Sugars 11.2g 79%
Dietary Fiber 0.7g 5%
Protein 3.67g 13%
Vitamin C 0.6mg 2%
Iron 0.8mg 8%
Calcium 45.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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