Go Back
–+ servings
Piece of pumpkin pie with sour cream topping, ready to eat.

Layered Pumpkin Pie

The pumpkin pie with sour cream topping takes the classic pie and makes it even better. The condensed milk pumpkin pie filling takes just a few ingredients and is perfectly smooth and creamy. The creamy topping means you don't have to remember to make whipped cream as well. It is the perfect combination of flavors and the layers make it look extra tasty.
Prep Time10 minutes
Cook Time55 minutes
Additional Time3 hours
Total Time4 hours 5 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

  • 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
Makes: 9inch round
US Customary - Metric

Instructions

  • 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 2 large eggs. Add 15 oz pumpkin puree, 14 oz sweetened condensed milk, 1½ teaspoons pumpkin pie spice and ½ teaspoon salt. Mix until combined.
  • Pour the pumpkin mixture into your 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 1½ cups sour cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract. Gently spread over the pumpkin pie.
  • 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 slice and serve.
  • Store in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days or freeze for up to 2 months.

Notes

Make sure to use pure pumpkin puree, not pumpkin pie filling. The cans of filling have additional ingredients mixed in already.
Keep your pie in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days or freeze for up to 2 months.

Nutrition

Serving: 1slice | Calories: 260kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 55mg | Sodium: 218mg | Potassium: 258mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5823IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!