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Cottage Cheese
Sour Cream
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Cottage Cheese
sour Cream
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Cottage Cheese
Sour Cream
 
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Home
Cottage Cheese
Sour Cream
For Digestive Health
Recipes
Cottage Cheese
sour Cream
Holiday Recipes
Usage Tips
Cottage Cheese
Sour Cream

What You Need

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 can (29 oz.) pumpkin
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2-1/2 tsp. pumpkin pie spice

Make It!

Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

Kraft Kitchen Tips

Size Wise
You'll know the holidays are here when you serve up a slice of this special pie.
How to Use Fresh Pumpkin
Two cups fresh pumpkin purée can be used instead of the canned pumpkin. To prepare fresh pumpkin purée, cut 4- to 5-lb. pumpkin in half. Scoop out seeds and stringy fiber. Discard fiber. Reserve seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch pieces. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until pumpkin is tender. Drain well; cool slightly. Remove pumpkin peel; discard. Mash pumpkin flesh with potato masher or in food processor until desired texture; drain 20 min. to remove excess liquid. Refrigerate up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
Special Extra
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.

NUTRITION INFORMATION

Nutritional Information

PER SERVING
Calories300
Total fat16g
Saturated fat7g
Cholesterol70mg
Sodium150mg
Carbohydrate37g
Dietary fiber2g
Sugars23g
Protein4g
Vitamin A260%DV
Vitamin C6%DV
Calcium8%DV
Iron15%DV