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
- 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)
- 1 1/2 c
- sour cream
- 2 Tbsp
- sugar
- 1 tsp
- vanilla or 2 tsps. thawed orange juice concentrate
TOPPING
How to Make Pumpkin Pie with Sour Cream Topping
- 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.
