Sour Cream-Pumpkin Custard Pie

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Last Thanksgiving, I followed this recipe to make my first pumpkin pie; and the first pumpkin pie I have ever tasted. The fresh pumpkin (from my boyfriend's backyard) really makes a difference. Everyone loves it! The texture is so light, like mousse. Awesome recipe! I tried it again with canned pumpkin... Absolutely no comparison! I will never use canned pumpkin again!
Submitted on 10/27/2009 by garfieldgf

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It was a great change to regular pumpkin pie. The sour crem really enhanced the pumpkin, I will make this again!
Submitted on 11/20/2008 by a cook

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Easy and delicious!
Submitted on 9/9/2008 by a cook

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My family loved this recipe. This was my first attempt using fresh pumpkin rather than canned. I will never buy canned again. I did increase the spice and add extra nutmeg to suit our tastes but otherwise this is an excellent pie.
Submitted on 11/20/2007 by lilithcat

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This recipe turned out great. It was very light not too rich. Definately better than store bought pies and so easy to make. This will become a seasonal tradition for years to come.
Submitted on 10/15/2006 by Ruberta2

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Absolutely loved it!
Submitted on 5/2/2006 by Annajoe

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This is the only pumpkin pie recipe I will ever make again, it is that good.
Submitted on 11/14/2005 by Alicee2

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this was very good every one loved it and was easy to make
Submitted on 11/1/2004 by ginimonty

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This was the first time I made a pie using real pumpkin puree instead of canned pumpkin. The taste was superb. It was so rich in taste that whipped topping wasn't needed. My husband and I both loved it. I will definitely be making this again!
Submitted on 10/22/2004 by Judith Bauman