Sour Cream Orange Pumpkin Pie |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I've never had pumpkin and sour cream together but this pie sounds great. I can't wait to try it. Don't forget to try and make your own sweetened condensed milk, there are some recipes for that here at Zaar. From the Nestle Company. Ingredients:
1 unbaked 9 inch deep dish pie shell |
2 large eggs, lightly beaten |
1 (15 ounce) can pumpkin |
1 (14 ounce) can sweetened condensed milk |
1 tablespoon pumpkin pie spice |
2 1/2 teaspoons orange zest, divided |
1/2 teaspoon salt |
1 1/4 cups sour cream |
2 tablespoons granulated sugar |
2 teaspoons thawed orange juice concentrate or 2 teaspoons orange liqueur |
Directions:
1. Preheat oven to 425° F.
2. Combine eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, 2 teaspoons orange peel and salt in medium bowl; mix well.
3. Pour into prepared pie shell.
4. Bake for 15 minutes.
5. Reduce temperature to 350° F.
6. ;bake for 30 to 35 minutes or until knife inserted near center comes out clean.
7. Cool for 10 minutes on wire rack.
8. Combine sour cream, sugar, orange juice concentrate and remaining orange peel in small bowl.
9. Spread sour cream topping over pie.
10. Bake for an additional 8 minutes.
11. Cool completely on wire rack.
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