Sour Cream Orange Pumpkin Pie

• 1 unbaked 9 inch deep dish pie shell
• 2 large eggs, lightly beaten
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon pumpkin pie spice
• 2 12 teaspoons orange zest, divided
• 12 teaspoon salt
• 1 14 cups sour cream
• 2 tablespoons granulated sugar
• 2 teaspoons thawed orange juice concentrate or 2 teaspoons orange liqueur

1. Preheat oven to 425 F.
2. Combine eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, 2 teaspoons orange peel and salt in medium bowl; mix well.
3. Pour into prepared pie shell.
4. Bake for 15 minutes.
5. Reduce temperature to 350 F.
6. ;bake for 30 to 35 minutes or until knife inserted near center comes out clean.
7. Cool for 10 minutes on wire rack.
8. Combine sour cream, sugar, orange juice concentrate and remaining orange peel in small bowl.
9. Spread sour cream topping over pie.
10. Bake for an additional 8 minutes.
11. Cool completely on wire rack.

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

Taken from www.food.com/recipe/sour-cream-orange-pumpkin-pie-37454 (may not work)