Pumpkin Pie with Sour Cream Topping
By
Anita Hoffman
@scent4U
2
This exceptional pie is not just for Thanksgiving. It's great all year with that creamy topping.
Photo adapted from Very Best Baking.
Photo adapted from Very Best Baking.
Ingredients
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1( 9 inch) unbaked pie shell
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1 can(s)(16 ounce) pumpkin
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1 can(s)(14 ounce) condensed milk
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2eggs
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1 tspcinnamon
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1/2 tspginger
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1/2 tspnutmeg
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1/2 tspsalt
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2 1/2 tspgrated orange peel, divided (optional)
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TOPPING
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1 1/2 csour cream
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2 Tbspsugar
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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.
Cool.
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.