Ingredients
Pastry for single-crust pie (9 inches)2 large eggs1 can (15 ounces) solid-pack pumpkin1 can (14 ounces) sweetened condensed milk2-1/2 teaspoons grated orange zest, divided2 teaspoons pumpkin pie spice1/2 teaspoon salt1-1/4 cups sour cream2 tablespoons sugar2 teaspoons thawed orange juice concentrate
Preparation
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.
