Pumpkin pie has orange twist

The Baltimore Sun

Brenda Walker of Knoxville, Tenn., was looking for a recipe for pumpkin pie with orange zest as one of the ingredients. She lost the original recipe from many years ago and has had no luck duplicating it.

Gladys Wilt of Lothian sent in a recipe from the Libby's Home-Baked Goodness cookbook for a Sour-Cream-Orange-Pumpkin Pie. While this is probably not the exact recipe that Walker was searching for, it does have orange zest and is definitely worth her trying. This recipe calls for fresh grated orange peel in the pie base, plus it has the wonderful addition of a sour-cream-and-orange topping that adds to its appeal. For simplicity's sake, I used a pre-made refrigerator piecrust, which worked out just fine. This is somewhat different from the traditional pumpkin pie but it is very delicious. The filling is light and tangy and the orange-sour-cream topping makes for a nice finish.

Sour-Cream-Orange-Pumpkin Pie

Serves 8

1 unbaked 9-inch pie shell (4-cup volume)


2 eggs

1 3/4 cups (15-ounce can) solid-pack pumpkin

1 1/4 cups (14-ounce can) sweetened condensed milk

1 tablespoon pumpkin-pie spice

2 teaspoons grated orange peel

1/2 teaspoon salt


1 1/4 cups sour cream

2 tablespoons granulated sugar

2 teaspoons thawed frozen orange-juice concentrate (or orange-flavored liqueur)

1/2 teaspoon grated orange peel

Preheat the oven to 425 degrees. Combine eggs, pumpkin, sweetened condensed milk, pumpkin-pie spice, orange peel and salt in a medium bowl; mix well. Pour into prepared pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees. Bake for 30 to 35 minutes more or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack, leaving the oven on.

Meanwhile, combine ingredients for sour-cream topping. Spread topping over partially cooled pie. Return to the 350-degree oven and bake for another 8 minutes. Cool on wire rack.

Per serving: 409 calories, 9 grams protein, 20 grams fat, 11 grams saturated fat, 50 grams carbohydrate, 2 grams fiber, 91 milligrams cholesterol, 348 milligrams sodium

Sandi Murranko of Cream Ridge, N.J., is looking for a recipe for a tomato-soup fruitcake. She made it in the 1960s with Campbell's Tomato Soup. She remembers placing the cake in a tin pan and covering it with foil, then every so often she would drizzle something over it.

Lauretta Byrd of Inman, Kan., is looking for a recipe for cream of lettuce soup that also contained canned peas, cubed ham, onions and half-and-half. The chopped lettuce was added just before serving.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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