Sour Cream Orange Pumpkin Pie Recipes

SOUR CREAM PUMPKIN PIE

Steps:

• Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
• While shell chills, put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
• Make filling:
• Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
• Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
• Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
• Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.

SOUR CREAM PUMPKIN PIE

Steps:

• Preheat oven to 425°. 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., 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 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., 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.

SOUR CREAM ORANGE PUMPKIN PIE

Steps:

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

PUMPKIN SOUR CREAM PIE

Steps:

• Prepare pie crust according to pkg directions.
• Place in 9" pie plate; flute edge.
• In large bowl, whisk eggs blending in the next 7 ingredients.
• Pour into pastry shell.
• Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
• Cover edge of crust with foil after first 20 minutes of baking.
• Cool.
• Whip cream, sourcream, sugar, ginger until stiff.
• Refrigerate, covered.
• Serve with Ginger Whipped Cream

SOUR CREAM ORANGE PUMPKIN PIE

Steps:

• PREHEAT oven to 425 degrees F.
• COMBINE eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, orange peel and salt in medium bowl; mix well. Pour into prepared pie shell.
• BAKE for 15 minutes. Reduce temperature to 350 degrees F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.
• COMBINE 1 1/4 cups sour cream, 2 tablespoons granulated sugar, 2 teaspoons thawed frozen orange juice concentrate (or orange-flavored liqueur) and 1/2 teaspoon grated orange peel in small bowl.
• SPREAD with Sour Cream Orange Topping; bake for 8 minutes. Cool completely on wire rack. Garnish as desired.

OUR FAVORITE CREAMY PUMPKIN PIE

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
• Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

SOUR CREAM ORANGE PUMPKIN PIE

Steps:

• PREHEAT oven to 425 degrees F.
• COMBINE eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, orange peel and salt in medium bowl; mix well. Pour into prepared pie shell.
• BAKE for 15 minutes. Reduce temperature to 350 degrees F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.
• COMBINE 1 1/4 cups sour cream, 2 tablespoons granulated sugar, 2 teaspoons thawed frozen orange juice concentrate (or orange-flavored liqueur) and 1/2 teaspoon grated orange peel in small bowl.
• SPREAD with Sour Cream Orange Topping; bake for 8 minutes. Cool completely on wire rack. Garnish as desired.

ORANGE AND SPICE PUMPKIN PIE

Steps:

• Make crust:
• Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
• Make filling:
• Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
• Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.

SOUR CREAM PUMPKIN PIE

Steps:

• Heat oven to 400° F. Lightly grease a 9-inch pie pan. Combine nuts, brown sugar, flour, and butter. Press firmly into bottom and sides of plate. Bake 7 to 10 minutes or until just barely browned. Take care not to burn. Cool thoroughly before filling.Filling:*Combine pumpkin, brown sugar, milk, egg yolks, gelatin softened in 2 tablespoons water, cinnamon, ginger, salt, and cloves in saucepan. Cook over medium heat, stirring constantly until mixture comes almost to boil (do not boil). Let cool chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff peaks form. Gradually add granulated sugar and continue beating until stiff and glossy. Fold into pumpkin mixture with sour cream and orange rind. Spoon into shell. Chill overnight. Decorate with dollop of sour cream just before serving.