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. The filling is light and tangy and the orange-sour-cream topping makes for a nice finish. It's perfect fall dessert.

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. The filling is light and tangy and the orange-sour-cream topping makes for a nice finish. It's perfect fall dessert.

For simplicity's sake, a pre-made refrigerator pie crust can be used or use your favorite dough recipe.

SOUR-CREAM-ORANGE-PUMPKIN PIE

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

Sour-Cream Topping
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. Serves 8.