Sour Cream Orange Pumpkin Pie

• 1 each pie shell (9 inch) 9 inch, unbaked, deep dish
• 2 large eggs lightly beaten
• 1 3/4 cups pumpkin puree (canned) (16-oz can)
• 1 1/4 cups milk, sweetened condensed (14-oz.)
• 1 tablespoon pumpkin pie spice
• 2 teaspoons orange zest grated
• 1/2 teaspoon salt
• 1 1/4 cups sour cream
• 2 tablespoons sugar
• 2 teaspoons orange juice, concentrated thawed
• 1/2 teaspoon orange zest grated

1. Combine eggs, pumpkin, condensed milk, pie spice, orange peel and salt in medium bowl; mix well.
2. Pour into prepared shell.
3. Bake in 425 oven for 15 min.
4. Reduce temp.
5. to 350 and bake for 30 to 35 min.
6. or until knife inserted near center comes out clean.
7. Cool for 10 min.
8. on wire rack.
9. Spread with sour Cream Orange Topping.
10. **For Topping: Combine topping ingredients in small bowl.
11. Spread on pie.

pie shell, eggs, pumpkin puree, milk, pumpkin pie spice, orange zest, salt, sour cream, sugar, orange juice, orange zest

Taken from recipeland.com/recipe/v/sour-cream-orange-pumpkin-pie-4913 (may not work)