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Tonight’s dinner will be cooked largely by my mom with Robin’s assistance as well as mine.  The first thing to go into the oven today (several things cooked in the days before) was the Sour Cream Pumpkin Pie.

The recipe is from the Washington Post and clearly old and well loved.

  • 1 1-lb can pumpkin
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves
  • 2 Tbs. molasses
  • 3 eggs, slightly beaten
  • 1.5 cups sour cream
  • 1 unbaked (9 inch) pie shell

Combine all ingredients but pastry shell and mix well. Pour into pastry-lined pie plate and bake at 425 degrees for 15 minutes; reduce temperature to 350 and bake about 40 minutes longer, until filling is firm.  Cool and serve.