Zesty Cream Topped Orange Pumpkin Pie Recipe

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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

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8 servings SERVINGS

Ingredients

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

Directions

Preheat oven to 425°F. Place pie shell in a pie plate on a baking sheet.

Combine pumpkin pie mix, evaporated milk, eggs and 1 teaspoon orange peel in a large bowl.

Pour into pie shell.

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.

Cool on a wire rack for 10 minutes.

Combine sour cream, sugar and remaining orange peel in a medium bowl.

Carefully spread over top of pie.

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.

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