Pumpkin Pie With Sour Cream Topping

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READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) unbaked pastry shells
  • 1
    (16 ounce) can pumpkin
  • 1
    (14 ounce) can condensed milk
  • 1
    teaspoon cinnamon
  • 12
    teaspoon ginger
  • 12
    teaspoon nutmeg
  • 12
    teaspoon salt
  • 2
    teaspoons grated orange peel (optional)
  • sour cream, topping
  • 1 12
  • 2
    tablespoons sugar
  • 1
    teaspoon vanilla or 2 teaspoons thawed orange juice concentrate
  • 12
    teaspoon grated orange peel (optional)
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DIRECTIONS

  • Place rack in lowest position in oven and preheat oven to 425 degrees.
  • Combine all ingredients except pastry shell, mix well. Pour into pastry shell.
  • Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 35 to 40 minutes longer. Cool.
  • Sour Cream Topping.
  • Combine sour cream, sugar and vanilla or thawed orange juice concentrate and grated orange peel. After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.
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