Sour Cream Orange Pumpkin Pie Recipe - Allrecipes.com
Sour Cream Orange Pumpkin Pie Recipe
  • READY IN ABOUT hrs

Sour Cream Orange Pumpkin Pie

Recipe by  

"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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Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 10 mins

Directions

  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.
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Reviews More Reviews

Nov 15, 2004

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 recipe caught my interest due to the added orange - I enter food competitions at the Iowa State Fair, and an old 4-H leader of mine always judged the pumpkin bars in the cookie division - her hint to competitors was that pumpkin always needed a little citrus to set it off - I guess she was right!!

 
Oct 09, 2002

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 recipe by using a premade graham crust and by lining it with shaved almonds before pouring in the pumpkin filling. The only glitch in the recipe is that the steps are out of order (!).

 

5 Ratings

Nov 25, 2008

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!

 
Dec 27, 2006

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 the sour cream topping. The orange is a really nice touch. I refrigerated it overnight, but let it come to room temp before serving it. I will definitely make this again and not wait for the holidays.

 
Nov 27, 2005

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

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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