One last recipe

If you're still casting about for a delicious pie recipe, consider this one. There's time to run to the store today. Go on your lunch break! Make it tonight and refrigerate after it cools. Let it sit for 30 minutes at room temp before serving.

While you're at the store, get some nice rolls for leftover turkey sandwiches. Also, look in the refrigerated case where the cold pickles are for cranberrry-horseradish. Delish on sandwiches.

That's what Stir Crazy will be eating on Friday. Have a fantastic Thanksgiving. I'll see you back on Monday for dinner ideas that'll sustain a long month of shopping.

Sour Cream Orange Pumpkin Pie
1 unbaked 9-inch pie shell (4-cup volume)
Filling:
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.

Source: Baltimore Sun.