Orange Pumpkin Pie 1995
"This recipe is tangy. I had it for about five years in 1989 before I made it for the first time. Why I never tried it, I'll never know. It's now my favourite, except for Sweet Potato Pie."
- Ready In:
- 11hrs 56mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon grated orange zest
- 3 beaten eggs
- 1 cup whole milk
- 1⁄2 cup fresh orange juice
- 1 teaspoon vanilla
- 2 cups canned pumpkin, without spices added
directions
- Beat all together, pour into lined pastry shell and bake 450 degrees F for 10 minutes.
- Reduce heat to 350 degrees F and continue to bake 50 minutes or until knife inserted into center comes out clean.
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Reviews
-
GREAT Thanksgiving pie. Big hit! I did not think it was tart . I did think that the orange flavors gave it a special flavor. Still it was a pumpkin pie and I will make it again. Per the quick answer of my question from the chef I did add 2 teaspoons of cornstarch. Thanks
-
I also recommend this pie..it has an amazing taste ( didnt think it was tangy) and lighter texture..have added this to my favorite pumpkin pie list.. -
I highly recommend this pie for any special occasion. I have to agree with you that this is now one of my favorite pies. It does have a tang to it but it isn't that over powering. For those who want a true pumpkin pie taste, this isn't the pie for you. This is more like a gourmet pumpkin pie. Also, this pie isn't as firm as a regular pumpkin pie but it is a little softer.
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
