Sour Cream Orange Pumpkin Pie

Sour Cream Orange Pumpkin Pie

"Pumpkin pie spiced with orange peel and topped with a sour cream topping is a lovely way to finish a meal."
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Ingredients

2 h 10 m servings 415 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. PREHEAT oven to 425 degrees F.
  2. COMBINE eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, orange peel and salt in medium bowl; mix well. Pour into prepared pie shell.
  3. BAKE for 15 minutes. Reduce temperature to 350 degrees F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.
  4. COMBINE 1 1/4 cups sour cream, 2 tablespoons granulated sugar, 2 teaspoons thawed frozen orange juice concentrate (or orange-flavored liqueur) and 1/2 teaspoon grated orange peel in small bowl.
  5. SPREAD with Sour Cream Orange Topping; bake for 8 minutes. Cool completely on wire rack. Garnish as desired.

Reviews

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I made 2 pies for our annual church dinner/bazaar (we serve over 2000 people) - I'm giving this 5 stars based on the fact I had people track me down in the kitchen asking for the recipe - the re...

Outstanding taste! The tangy sour cream and orange flavors really cut the richness of the pumpkin filling! This is the best "package label" type pumpkin pie recipe I've tried. I tweaked the reci...

The filling is not too sweet and nice and creamy, not dried out. The sour cream topping adds a nice tang that complements the pumpkin really well!

I love pumpkin and I fixed this for Christmas 2006. My family loved it. I was afraid my orange peel wasn't 'zesty' enough so I added 3 tsp of orange juice concentrate to both the filling and to...

I made my pumpkin pie as my usual way for me. But added this recipes sour cream topping was excellent.

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