Sour Cream Pumpkin Pie

• Pastry for single-crust pie (9 inches)
• 2 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14 ounces) sweetened condensed milk
• 2-1/2 teaspoons grated orange zest, divided
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1-1/4 cups sour cream
• 2 tablespoons sugar
• 2 teaspoons thawed orange juice concentrate

1. Preheat oven to 425u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350u0b0; bake until a knife inserted in the center comes out clean, 25-30 minutes longer.
3. In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.

pastry, eggs, solidpack pumpkin, condensed milk, orange zest, pumpkin pie spice, salt, sour cream, sugar, orange juice

Taken from www.tasteofhome.com/recipes/sour-cream-pumpkin-pie/ (may not work)