Name: Sour Cream Pumpkin Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sour Cream Pumpkin Pie

1. Pastry for single-crust pie (9 inches) -

2. 2 large eggs -

3. 1 can (15 ounces) solid-pack pumpkin -

4. 1 can (14 ounces) sweetened condensed milk -

5. 2-1/2 teaspoons grated orange zest, divided -

6. 2 teaspoons pumpkin pie spice -

7. 1/2 teaspoon salt -

8. 1-1/4 cups sour cream -

9. 2 tablespoons sugar -

10. 2 teaspoons thawed orange juice concentrate -

How to cook deliciously - Sour Cream Pumpkin Pie

1. Stage

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.

2. Stage

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.

3. Stage

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.