1 unbaked 9-inch (4 cup volume) pie shell
2 eggs, lightly beaten
1 3/4 cups (15-oz can) pumpkin
1 1/4 cups sweetened condensed milk
1 tbsp pumpkin pie spice
2 tsp grated orange peel
1/2 tsp salt
Sour cream orange topping (recipe follows)

Sour Cream Orange Pumpkin Pie

1. Combine eggs, pumpkin, condensed milk, pumpkin pie spice, orange peel and salt in a medium bowl; mix well. Pour into prepared pie shell.
2. Bake in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 30-35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.
3. Spread with sour cream orange topping; bake for 8-10 minutes. Cool on wire rack. Garnish as desired.
   Sour cream orange topping: Combine 1 1/4 cups sour cream, 2 tbsp granulated sugar, 2 tsp thawed frozen orange juice concentrate (or orange flavored liqueur) and 1/2 tsp grated orange peel in a small bowl.
   Serves: 8
   Preparation time: 1 hour