Zesty Cream Topped Orange Pumpkin Pie Recipe

Surprise your dinner guests and try something new with the traditional pumpkin pie recipe.

November 2007

  • pie
    Put the final touches on the pie by topping it with an orange zest infused sour cream before serving it to your guests.
    Photo by GettyImages/leekris
  • pie

Yield: 8 servings

This recipe is from the November 2007 issue of Heart of the Home. 


  • 1 9-inch (4-cup volume) deep-dish pie shell, unbaked
  • 1 can (30-oz.) easy pumpkin pie mix
  • 2/3 cup evaporated milk
  • 2 large eggs, lightly beaten
  • 2-1/2 teaspoons grated orange peel, divided
  • 1-1/4 cups sour cream
  • 2 tablespoons granulated sugar


  1. Preheat oven to 425°F. Place pie shell in a pie plate on a baking sheet.
  2. Combine pumpkin pie mix, evaporated milk, eggs and 1 teaspoon orange peel in a large bowl.
  3. Pour into pie shell.
  4. Bake for 15 minutes. Reduce oven temperature to 350°F., and bake for 50 to 60 additional minutes, or until a knife inserted near the center comes out clean.
  5. Cool on a wire rack for 10 minutes.
  6. Combine sour cream, sugar and remaining orange peel in a medium bowl.
  7. Carefully spread over top of pie.
  8. Bake for an additional 8 minutes. Cool on a wire rack for 1 hour. Refrigerate for 2 hours.

Editor's Note: Libby's makes canned pumpkin with spices already added, called Easy Pumpkin Pie Mix.

More form this Issue:

More Pumpkin Pie Recipes:

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