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Creamy Pumpkin Pie

  • Preparation Time: 30 minutes
  • Cooking Time: 30-35 minutes
  • Yield 8 servings


  • 1 cup all-purpose flour
  • 1/2 cup butter, cut into chunks
  • 1/4 cup cold water
  • 1 teaspoon water

  • 1 (16-ounce) can pumpkin-pie filling
  • 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
  • 2 eggs, beaten
  • 2 teaspoons pumpkin-pie spice, or 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

  • 1 1/2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Pecan halves, to decorate


Combine flour and butter in a mixing bowl, cutting the pieces of butter into smaller pieces, about the size of a pea. Dissolve the salt in the cold water. Add the cold water to the flour and butter, and mix just enough to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes. Roll dough out on a floured surface to fit a 9" round pie dish.

Preheat oven to 400°F on Convection Bake™. Combine all filling ingredients until well blended. Pour filling in pie crust. Bake for 10 minutes, then reduce temperature to 350°F for 20-25 minutes.

Combine sour cream, sugar, and vanilla extract. Spread on top of pie. Decorate top with pecan halves. Bake for an additional 10 minutes at 350°F on Convection Bake™.

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