Description
A recipe for Zesty Cream Topped Orange Pumpkin Pie

Ingredients

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  
• 1 can (30 ounces) Libby's Easy Pumpkin Pie Mix
  
• 2/3 cup (5-fluid-ounce 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

Preparation
PREHEAT oven to 425°F. Place pie shell in pan on baking sheet.

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

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

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

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

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available