sour cream pumpkin pie

How To Make sour cream pumpkin pie

• 1

  Preheat 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.
• 2

  In 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.
• 3

  In 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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