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Sour Cream Orange Pumpkin Pie

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Submitted by jumerch

YIELD

servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked, deep dish
2 2
LARGE LARGE EGGS
lightly beaten
1 ¾ 414
CUPS ML CANNED PUMPKIN PURÉE
(16-oz can)
1 ¼ 296
CUPS ML MILK, SWEETENED CONDENSED
(14-oz.)
1 15
TABLESPOON ML PUMPKIN PIE SPICE
2 1E+1
TEASPOONS ML ORANGE ZEST
grated
½ 2.5
TEASPOON ML SALT
Topping
1 ¼ 296
CUPS ML SOUR CREAM
2 3E+1
TABLESPOONS ML SUGAR
2 1E+1
TEASPOONS ML ORANGE JUICE, CONCENTRATED
thawed
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 343g (12.1 oz)
Amount per Serving
Calories 726 45% from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 699mg 29%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 15%
Sugars g
Protein 31g
Vitamin A 351% Vitamin C 23%
Calcium 41% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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