Orange-pumpkin pie is magic in reasonable time.
ORANGE-PUMPKIN PIE
Preparation time: 15 minutes
Cooking time: 1 hour
Yield: One 9-inch pie
1 Easy pie crust, recipe follows, or prepared 9-inch crust
2 large eggs, beaten
1 can (16 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
2 teaspoons finely grated orange rind
1 teaspoon cinnamon
1/2 teaspoon each, ground: nutmeg, ginger
1. Heat oven to 425 degrees. Fit a 9-inch metal pie pan with the pie crust.
2. Combine remaining ingredients in a large bowl; mix well. Pour the filling into the crust.
3. Bake the pie on the middle rack 10 minutes. Reduce oven temperature to 350 degrees and continue baking until a knife inserted halfway into the middle of the pie comes out clean, 40 to 50 minutes. Remove the pie to a rack and cool at least 20 minutes, or to room temperature. The completely cooled pie may be covered with plastic wrap and stored in the refrigerator 2 to 3 days.
EASY PIE CRUST
Preparation time: 10 minutes
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Yield: One 9-inch crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
2 tablespoons sour cream
2 tablespoons sugar, optional
1. Combine all ingredients in a food processor fitted with a metal blade. Process until a dough begins to form and ingredients hold together when pinched between your fingers.
2. Empty dough into a 9- or 10-inch pie pan that has been sprayed with non-stick cooking spray. Use your fingers to press the dough onto the bottom and sides of pan. Pierce with a fork.