istock_000004473180-aunt-lees-pumpkin-pie-resize.jpgPenelope’s Aunt Lee was terrifically talented when it came to knitting, but in the kitchen, not so much. Still, every year she had the whole family for Thanksgiving, which was a bit of a trial for the cousins who knew they had to eat up if they wanted cool mittens for snowman season. Then one year things noticeably improved in the dessert department. Where Aunt Lee had gotten the idea of adding sour cream to the pumpkin pie, no one knew. Penelope suspected it had been left over from the potato pancakes. But whatever, the sour cream gave the pie an incredibly light and creamy texture so Penelope asked Aunt Lee for her secret. Not only was the recipe incredibly simple, a couple of weeks later Penelope received the most amazing red sweater in the mail. If simple is too easy, you can always spring for fresh pumpkin puree, but it’s really not necessary. Even Chuck Williams says it’s much easier to buy the pumpkin canned.

The Crust

Penelope’s Ultimate Pie Crust (Single crust pie)

Preheat the oven to 400°

On a lightly floured surface, roll out the pastry dough and transfer it to a 9 inch pie pan

Press the pastry gently into the pan and trim the edge so there’s about a one-inch overhang

Fold the overhang under and flute the edges

Freeze the pastry until firm, about 20 minutes

Line the pastry shell with either parchment paper or aluminum foil, then put some dried beans or pie weights on it

Bake for about 15 minutes and remove the paper or foil

Then bake about 20 minutes more, until the crust is golden brown

Put it on a wire rack and let it cool completely.

The Filling

  1. 2 cups pumpkin puree
  2. 2 cups sour cream
  3. 2/3 cup sugar
  4. 3 eggs, lightly beaten
  5. 1 tbsp all-purpose flour
  6. 1tsp ground cinnamon
  7. 1 tsp ground nutmeg
  8. ½ tsp ground ginger
  9. ½ cup sour cream
  10. medium mixing bowl, chilled

Reduce the oven temperature to 325°

In a large bowl, combine the pumpkin, sour cream, sugar, eggs, flour, cinnamon, nutmeg, and ginger; whisk until smooth

Pour the pumpkin mixture into the baked pie crust

Bake until the filling is just set, about 45 minutes

If the crust browns too quickly, cover the edges with aluminum foil.

The Topping

  1. 1 cup cold heavy (double) cream
  2. 2 tbsp sugar

Using an electric mixer set on high speed, beat together the cream and sugar until stiff peaks form

Using a rubber spatula, fold the sour cream into the whipped cream

Cut the pie into wedges and serve with the topping

Makes one 9 inch pie

Penelope finally found out where Aunt Lee got the idea. Holiday Favorites, The Best of the Kitchen Library, Williams-Sonoma, Oxmoor House