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Zesty Cream Topped Orange Pumpkin Pie

Zesty Cream Topped Orange Pumpkin Pie
Makes:
8 servings
Prep Time:
10
minutes
Total Time:
273
minutes
Zesty Cream Topped Orange Pumpkin Pie is delicately flavored with orange peel and a wonderful creamy sour cream topping. Perfect way to end a meal. Try it as a Thanksgiving holiday pie variation.

In this recipe:



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Ingredients:

  • 1 unbaked 9-inch (4-cup volume) deep dish pie shell
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, lightly beaten
  • 2 1/2 teaspoons grated orange peel, divided
  • 1 1/4 cups sour cream
  • 2 tablespoons granulated sugar

Directions:

PREHEAT oven to 425° F. If using frozen pie shell, place on baking sheet.

COMBINE pumpkin pie mix, evaporated milk, eggs and 1 teaspoon orange peel in large bowl. Pour into pie shell.

BAKE for 15 minutes. Reduce oven temperature to 350°F. Bake for 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 minutes.

COMBINE sour cream, sugar and remaining 1 1/2 teaspoons orange peel in medium bowl. Carefully spread over top of pie.

BAKE for an additional 8 minutes. Cool on wire rack for 1 hour. Refrigerate for 2 hours.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 330
  • Calories from Fat: 140
  • Total Fat: 16g (24% of DV)
  • Saturated Fat: 8g (40% of DV)
  • Cholesterol: 80mg (26% of DV)
  • Sodium: 290mg (12% of DV)
  • Carbohydrates: 42g (14% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 27g
  • Protein: 6g
  • Vitamin A: 120% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

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

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Zesty Cream Topped Orange Pumpkin Pie

Ingredients

  • 1 unbaked 9-inch (4-cup volume) deep dish pie shell
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, lightly beaten
  • 2 1/2 teaspoons grated orange peel, divided
  • 1 1/4 cups sour cream
  • 2 tablespoons granulated sugar

 

Directions

PREHEAT oven to 425° F. If using frozen pie shell, place on baking sheet.

COMBINE pumpkin pie mix, evaporated milk, eggs and 1 teaspoon orange peel in large bowl. Pour into pie shell.

BAKE for 15 minutes. Reduce oven temperature to 350°F. Bake for 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 minutes.

COMBINE sour cream, sugar and remaining 1 1/2 teaspoons orange peel in medium bowl. Carefully spread over top of pie.

BAKE for an additional 8 minutes. Cool on wire rack for 1 hour. Refrigerate for 2 hours.

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