This “Game-Changing” Pumpkin Pie Recipe Has an Unexpected, Tongue-Tantalizing Ingredient!

A classic pumpkin pie is all about the filling. It’s a mix of pumpkin purée, eggs, sugar, spices, milk, or dairy in general. Now, this pie is already a sweet delight with a buttery crust, but adds a tasty twist—sour cream, tossed in to take this pie to the next level:

Ingredients:

• 1, 9-10 inch deep-dish pie shell
• 1½ cups full-fat sour cream
• 1 (13 oz) can pumpkin purée
• 1 cup dark brown sugar, packed
• 3 eggs, whites and yolks separated
• 1 tsp. vanilla extract
• ¾ tsp. ground cinnamon
• ¼ tsp. freshly grated nutmeg
• ¼ tsp. ground ginger
• ¼ tsp. salt
• Whipped cream (optional for serving)

Instructions:

1. Preheat your oven to 375°F and position the rack in the middle.
2. Partially bake the crust by pricking the chilled pie shell’s bottom and sides with a fork. Line with foil and fill with rice or beans. Bake until lightly golden, then remove the foil and weights, and bake until golden, about 10 minutes. Then, let it rest and cool completely.
3. For the filling, warm 1 cup of sour cream in a metal bowl over boiling water. In another bowl, mix pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and ½ cup sour cream. Whisk into the hot sour cream.
4. Cook the filling over simmering water, stirring constantly, until thickened (170°F on a thermometer). Cool the pumpkin filling in a larger bowl of ice water.
5. In a separate bowl, whisk egg whites until they reach the point of forming stiff peaks. Gently fold the whites into the pumpkin mixture.
6. Pour filling into the cooled pie shell, smooth the top, and bake until set, 40-50 minutes.
7. Cool the pie to room temperature for about 2 hours before serving.

And, of course, enjoy!