This is traditional pumpkin pie...with a twist! I like the zesty orange taste of the sour cream topping paired with the pumpkin custard. When I serve this pie, there's never any left, so you might want to make two! —Joan Bingham, Cornwall, Vermont
Sour Cream Pumpkin Pie
Sour Cream Pumpkin Pie
Prep Time
15 min
Cook Time
45 min
Yield
8 servings
Ingredients
- Pastry for single-crust pie (9 inches)
- 2 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14 ounces) sweetened condensed milk
- 2-1/2 teaspoons grated orange zest, divided
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1-1/4 cups sour cream
- 2 tablespoons sugar
- 2 teaspoons thawed orange juice concentrate
Directions
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
- In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer.
- In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.
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