Zesty Cream Topped Orange Pumpkin Pie

1 unbaked 9" deep dish pie shell
1 can (30-oz.) Libby’s Easy Pumpkin Pie Mix
3/4 cup (5-fluid oz. can) Nestle’ Carnation Evaporated Milk
2 eggs, lightly beaten
2-1/2 tsp. orange zest, divided
1-1/4 cups sour cream
2 Tbsp. sugar

Preheat the oven to 425*F.

Place pie shell on a baking sheet lined with nonstick foil.

Combine pumpkin pie mix, evaporated milk, eggs and 1 tsp. orange zest in large bowl. Pour into pie shell.

Bake 15 minutes. Reduce the oven to 350*F. Bake 50 to 60 minutes or until a knife inserted near the center comes out clean… Cool on wire rack 10 minutes.

Combine sour cream, sugar and remaining 1-1/2 tsp. orange zest in medium bowl. Carefully spread over top of pie.

Bake and additional 8 minutes. Cool on wire rack 1 hour. Refrigerate 2 hours

Pumpkin Cheesecake Tarts

2/3 cup (about 15) crushed gingersnap cookies
2 Tbsp. butter, melted
1 pkg. (8-oz.) cream cheese
1 cup 100% pure pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice
1 tsp. Pure vanilla extract
2 large eggs
2 Tbsp… sour cream
2 Tbsp. Semi-Sweet Chocolate chips

Preheat the oven to 325*F. Line 12 muffin cups with paper liners.

Combine cookie crumbs and butter in small bowl. Press scant Tbsp. onto bottom of each paper cup.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixing bowl until blended. Add eggs, beat well. Pour into muffin cups, filling 3/4 full.

Bake 25 to 30 minutes. Cool in pan on a wire rack. Remove tarts from pan, refrigerate. Garnish with sour cream. Place chocolate chips in small heavy duty plastic bag. Microwave on high power for 20 seconds, knead. Microwave an additional 10 seconds, knead until smooth. Cut tiny corner from bag, squeeze to drizzle over tarts.

Makes 12 Tarts