Sour Cream Pumpkin Pie

Most pumpkin pies lean heavily on spices and sweetness, but this one plays a different game. The filling is silky and contains typical pumpkin pie spices along with a generous amount of orange zest to cut through the sweetness. The flavor lands somewhere between a pumpkin spice latte and an orange cream pop—bright, earthy and not remotely cloying.

Then there’s the topping: a thin layer of barely sweetened sour cream spiked with orange juice concentrate and zest. It bakes just long enough to set into a smooth, glossy finish that slices clean and adds a cool contrast to the warm spice below. This is one pie that doesn’t beg for whipped cream. It’s got all the needed richness, sharpness and intrigue built right in.

Sour Cream Pumpkin Pie Ingredients

• Pastry for single-crust pie
• Eggs
• Canned pumpkin
• Sweetened condensed milk
• Grated orange zest
• Pumpkin pie spice
• Salt
• Sour cream
• Sugar
• Thawed orange juice concentrate

Directions

Step 1: Prepare the crust

Preheat the oven to 425°F. On a lightly floured surface, roll the dough to a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate and trim the crust to 1/2 inch beyond the rim of the plate. Flute the edge. Refrigerate the crust while preparing the filling.

Step 2: Make the pumpkin filling

In a large bowl, whisk the eggs, pumpkin, milk, 2 teaspoons of orange zest, pie spice and salt until well blended. Pour the filling into the pastry.

Step 3: Bake the pumpkin pie

Bake on a lower oven rack for 15 minutes. Reduce the oven setting to 350° and bake until a knife inserted in the center comes out clean, 25 to 30 minutes longer.

Step 4: Add the sour cream topping

In a small bowl, mix the sour cream, sugar, orange juice concentrate and remaining orange zest. Spread the topping evenly over the filling. Bake until set, about five minutes longer. Cool on a wire rack. Serve or refrigerate within two hours.

How to Store Sour Cream Pumpkin Pie

Store leftover slices of sour cream pumpkin pie in an airtight container, or cover the whole pie tightly with storage wrap. Refrigerate it for up to four days. It’s best enjoyed within that window, as it shouldn’t be frozen. The dairy-based creamy topping can take on a gritty texture when thawed.

Sour Cream Pumpkin Pie Tips

Can you make sour cream pumpkin pie without orange zest?

If you don’t have any orange zest on hand, you can still make sour cream pumpkin pie by swapping in lemon zest or a few drops of orange extract for a similar citrus note. You can also leave it out entirely if you prefer a more traditional pumpkin flavor.

How can you tell when sour cream pumpkin pie is fully baked?

To tell when sour cream pumpkin pie is fully baked, insert a knife near the center—if it comes out clean, the pie is done. The sour cream topping should also look set and slightly glossy.

What should I serve with sour cream pumpkin pie?

Sour cream pumpkin pie pairs well with honey coffee or chai tea. For a festive touch, serve it alongside spiced pecans or candied orange slices.