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Zesty Cream Topped Orange Pumpkin Pie Recipe

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By Capper's Farmer | Nov 1, 2007

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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.
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  • 8 servings



  • 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


  • 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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