Pumpkin Pie with Sour Cream Topping
Photo adapted from Very Best Baking.
1( 9 inch) unbaked pie shell
1 can(s)(16 ounce) pumpkin
1 can(s)(14 ounce) condensed milk
2 1/2 tspgrated orange peel, divided (optional)
1 1/2 csour cream
1 tspvanilla or 2 tsps. thawed orange juice concentrate
How to Make Pumpkin Pie with Sour Cream Topping
- Place rack in lowest position in oven and preheat to 425 degrees.
- Combine all ingredient with 2 tsps. grated orange peel (orange peel optional) and mix well.
Pour into pastry shell.
- Bake 15 minutes.
Reduce oven temperature to 350 degrees and bake 35-40 minutes longer.
Can use 1 tbsp. pumpkin pie spice instead of cinnamon, ginger and nutmeg.
- Sour 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.