Sour Cream Orange Pumpkin Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked, deep dish |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ¾ | cups |
canned pumpkin purée
(16-oz can) |
|
| 1 ¼ | cups |
milk, sweetened condensed
(14-oz.) |
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| 2 | teaspoons |
orange zest
grated |
|
| ½ | teaspoon |
salt
|
|
| Topping | |||
| 1 ¼ | cups |
sour cream
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
orange juice, concentrated
thawed |
|
| ½ | teaspoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked, deep dish |
|
| 2 | large |
eggs
lightly beaten |
|
| 414 | ml |
canned pumpkin purée
(16-oz can) |
|
| 296 | ml |
milk, sweetened condensed
(14-oz.) |
|
| 15 | ml |
pumpkin pie spice
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 2.5 | ml |
salt
|
|
| Topping | |||
| 296 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
orange juice, concentrated
thawed |
|
| 2.5 | ml |
orange zest
grated |
|
Directions
Combine eggs, pumpkin, condensed milk, pie spice, orange peel and salt in medium bowl; mix well. Pour into prepared shell.
Bake in 425 oven for 15 min. Reduce temp. to 350 and bake for 30 to 35 min. or until knife inserted near center comes out clean.
Cool for 10 min. on wire rack. Spread with sour Cream Orange Topping.
**For Topping: Combine topping ingredients in small bowl.
Spread on pie.
