sour cream pumpkin pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For sour cream pumpkin pie
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pastry for single-crust pie (9 inches)
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2eggs
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1 can(15 ounces) solid-pack pumpkin
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1 can(14 ounces) sweetened condensed milk
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2 1/2 tspgrated orange peel, divided
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2 tsppumpkin pie spice
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1/2 tspsalt
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1 1/4 csour cream
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2 Tbspsugar
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2 tspthawed orange juice concentrate
How To Make sour cream pumpkin pie
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1Preheat oven to 425°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
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2In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange peel, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
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3In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange peel; spread evenly over filling. Bake 5 minutes longer or until set. Cool on a wire rack; serve or refrigerate within 2 hours.
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