Pumpkin pie spiced with orange peel and topped with a sour cream topping is a lovely way to finish a meal. Serve with spiced apple cider on a chilly afternoon.

Sour Cream Orange Pumpkin Pie

1 (9-inch) unbaked deep-dish pie shell (4-cup volume)
2 large eggs, lightly beaten
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 tablespoon pumpkin pie spice
2 1/2 teaspoons grated orange peel - divided use
1/2 teaspoon salt
1 1/4 cups sour cream
2 tablespoons granulated sugar
2 teaspoons thawed orange juice concentrate or orange liqueur (such as Cointreau)

1. Preheat oven to 425°F (220°C).
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°F (175°C); bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.
4. Combine sour cream, sugar, orange juice concentrate and remaining orange peel in small bowl. Spread sour cream topping over pie.
5. Bake for an additional 8 minutes. Cool completely on wire rack.

Makes 8 servings.

Estimated Times: Preparation - 15 min | Cooking - 53 min | Cooling Time - 10 min cooling |

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.