Pumpkin Pie with Sour Cream Topping

Anita Hoffman

By
@scent4U

This exceptional pie is not just for Thanksgiving. It's great all year with that creamy topping.
Photo adapted from Very Best Baking.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
55 Min
Method:
Bake

Ingredients

1
( 9 inch) unbaked pie shell
1 can(s)
(16 ounce) pumpkin
1 can(s)
(14 ounce) condensed milk
2
eggs
1 tsp
cinnamon
1/2 tsp
ginger
1/2 tsp
nutmeg
1/2 tsp
salt
2 1/2 tsp
grated orange peel, divided (optional)

TOPPING

1 1/2 c
sour cream
2 Tbsp
sugar
1 tsp
vanilla or 2 tsps. thawed orange juice concentrate

Step-By-Step

1Place rack in lowest position in oven and preheat to 425 degrees.
2Combine all ingredient with 2 tsps. grated orange peel (orange peel optional) and mix well.
Pour into pastry shell.
3Bake 15 minutes.
Reduce oven temperature to 350 degrees and bake 35-40 minutes longer.
Cool.
Can use 1 tbsp. pumpkin pie spice instead of cinnamon, ginger and nutmeg.
4Sour Cream Topping:
Combine sour cream, sugar and vanilla or thawed orange juice concentrate and 1/2 tsp. grated orange peel.(optional)
After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American