Happy day before Thanksgiving, a day in which many people are baking up a storm! For my final Thanksgiving prep post, I’ve saved the best for last: our favorite pumpkin pie recipe. It’s a little more complicated than our Classic Pumpkin Pie, but the extra effort is well rewarded!
We start with Iron Chef Alex Guarnaschelli’s mom’s pumpkin pie recipe. The pumpkin flavor is highlighted with the tang of sour cream, and whipped egg whites are gently folded in, creating a fluffier consistency than a typical pumpkin pie.
But we’re not done yet, and this is the best part! Based on a Tyler Florence recipe, this pie is then topped with whipped egg nog, honey butter drizzle, and crunchy, fried sage leaves.
Skeptical? I was, too. But it only took one taste to convert me! This pie is the perfect end to one of the best meals of the year.
Sour Cream Pumpkin Pie
(Original recipe: Old School Comfort Food by Alex Guarnaschelli)
1-1/2 C canned pumpkin puree
8 oz sour cream
1 C sugar, divided
1/2 tsp kosher salt
1-1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3 large eggs
1/4 tsp cream of tartar
(1) 9-inch deep dish pie crust, blind baked
Preheat the oven to 350F.
In a large bowl, whisk 1-1/2 cups canned pumpkin purée with1 cup (8 ounces) sour cream, ¾ cup sugar, ½ teaspoon kosher salt, 1-1/2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg and ¼ teaspoon ground cloves. Separate the 3 large egg yolks & whites. Stir the egg YOLKS into the pumpkin mix. Set aside.
In the clean bowl of a mixer fitted with the whisk attachment, beat the egg whites until they double in volume, 1-2 minutes. Add ¼-teaspoon cream of tartar and continue to beat until soft peaks form, about 1 minute. Add remaining ¼ cup sugar & beat until the whites become stiff and shiny, 1 additional minute.
Assemble and bake
Using a rubber spatula, gently fold the egg whites into the pumpkin mix. Take care not to over mix. Pour the filling into the pie crust and place the pie in the center of the oven to bake. Bake until the top browns lightly, 40-45 minutes. Gently shake the edge of the pie dish. The filling should be fairly solid.
Remove from the oven & cool at least 4 hours. If overnight, cover & refrigerate when completely cool. Bring to room temperature before serving.
Egg Nog Whipped Cream
(Original recipe: Fresh by Tyler Florence)
1 C heavy whipping cream
1/4 C powdered sugar
1/4 tsp nutmeg
5 TBSP egg nog
In a large bowl, whisk egg nog with beaters for 1-2 minutes. Pour in heavy cream and whip until stiff peaks. Add powdered sugar and nutmeg. Whip until combined.
Spoon on the top of each piece of pumpkin pie before serving.
Butter-Fried Sage Leaves and Honey Butter Drizzle
(Original Recipe: Fresh by Tyler Florence)
2 TBSP butter
10-12 fresh sage leaves
2 TBSP honey
In a small skillet, heat butter until bubbling. Once hot, lay the sage leaves in the hot butter and let them fry for 1-2 minutes. Remove the leaves from the butter and allow them to drain on a paper towel.
Pour the honey into the remaining butter in the skillet and whisk together until combined and heated through. Drizzle over the pieces of pie and egg nog whipped cream.
Sprinkle with fried sage leaves and serve immediately.
One thought on “Sour Cream Pumpkin Pie with Egg Nog Whipped Cream”
Thanks for sharing your recipe. Happy Thanksgiving.
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