This layered pumpkin pie adds a touch of wow to your dessert table. The creamy pumpkin filling is topped with a sweetened sour cream topping that takes it to the next level. It is a perfect dessert for Thanksgiving or any time.
If you are looking to take your pumpkin pie up a notch, this is the recipe for you! The creamy topping goes so well with the smooth spiced pumpkin layer. It makes it so you don’t even have to worry about making whipped cream.
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Of course, pumpkin pie is a must for Thanksgiving. It is just one of those traditional menu items that has to be there.
But that doesn’t mean we have to make it the same way every time. It is ok to build on the classics if the additions make them better.
So, this layered pumpkin pie starts with our favorite condensed milk pumpkin pie recipe and adds a creamy sour cream topping. It adds that bit of vanilla and richness that takes the pie from fabulous to mind-blowing.
As one of my coworkers says, “it will make a puppy pull a freight train.” It really is that good.
Tips and Tricks
For the flakiest crust, get it fit into the pie plate and chill the unbaked pie shell for at least a half hour. When it comes to pies, cold pastry equals flaky pastry.
To avoid the dreaded soggy bottom, bake your pie on the bottom rack of the oven. This is especially the case if you are using a glass dish.
Using canned pumpkin is the best way to get consistent results. You can make your own pumpkin puree by roasting fresh pumpkin and puree it in a food processor.
If you make your own pureed pumpkin, be sure to get any excess liquid out. Having a higher moisture content than canned pumpkin can lead to a soupy filling.
Beat the eggs slightly before adding the other ingredients. This will help them to incorporate fully.
Watch your crust and cover it if needed. If the pie crust starts getting dark, put a pie shield or some aluminum foil over the edges.
It is easy for the edges of the crust to get overdone waiting for the filling to set, so this will save your pie. The longer bake time and hotter oven is necessary to avoid the dreaded soggy bottom but can be hard on the exposed edges.
Frequently Asked Questions
What is better for pumpkin pie, condensed milk, or evaporated milk?
Both evaporated and sweetened condensed milk make excellent pies. The benefit of using condensed milk is that you don’t have to add any additional sugar, so you don’t have to worry about getting it dissolved.
Condensed milk gives the pie a creamier, slightly denser texture. Evaporated milk results in an airier pie and takes a few more ingredients.
How do you garnish a pumpkin pie with sour cream topping?
We think this sour cream topped pumpkin pie is stunning on its own. However, the real wow factor can’t be seen until you cut into it.
Luckily, there are several easy ways to dress it up if you want to. You can dust it with a little fresh grated nutmeg or extra pumpkin pie spice if you would like.
Or use some pecan halves to make a border around the pie. A little orange zest is another way to add visual appeal and flavor as well.
What does the sour cream topping taste like?
It is smooth and creamy with nice vanilla tones. You definitely get the sweetness from the sugar, but there is still plenty of sour cream tang.
The combination really plays nicely with the rich spiced condensed milk pumpkin pie layer that is hidden underneath.
Homemade Pie Crust Recipes
There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.
However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.
My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.
If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and will be perfect for your homemade pumpkin pie.
You could even use a graham cracker crust if that is what you prefer. Pretty much anything goes!
If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Layered Pumpkin Pie
- 1 9-inch deep dish pie crust
Condensed Milk Pumpkin Pie Filling
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Sour Cream Topping
- 1½ cups sour cream
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Prepare your pie dough and place it in a 9" deep dish pie plate. Chill until ready to bake.
- Preheat oven to 425°F.
- In mixing bowl, lightly beat eggs. Add pumpkin, sweetened condensed milk, pumpkin pie spice and salt. Mix until combined.15 oz pumpkin puree, 14 oz sweetened condensed milk, 2 large eggs, 1½ teaspoons pumpkin pie spice, ½ teaspoon salt
- Pour into prepared pie crust and bake on the bottom rack at 425°F for 15 minutes.
- Reduce heat to 350℉ and bake for 30 more minutes. Watch the crust and cover the edges if necessary.
- Stir together the sour cream, sugar, and vanilla. Gently spread over the pumpkin pie.1½ cups sour cream, 2 Tablespoons granulated sugar, 1 teaspoon vanilla extract
- Bake for 10 more minutes. Make sure to tent the edges with foil or use a pie shield if the crust is getting dark.
- Cool at room temperature for 2 hours and then chill until ready to serve.
- Store in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days or freeze for up to 2 months.