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    You are in: Home / Recipes / Citrus Pumpkin Pie in a Nutty Crust Recipe
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    Citrus Pumpkin Pie in a Nutty Crust

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    2 Total Reviews

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    • on November 13, 2007

      The orange juice does go very well with the pumpkin and the yougurt does add moistness to the pie! I loved it very much, and found the ground walnuts was a nice addition the crust.

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    • on November 04, 2007

      This is an EXCELLENT ORANGE flavored pie! Just don't expect it to be traditional pumpkin pie and you'll love it. I used fresh OJ and orange zest and this pie was more orangey flavored than any other dessert I've made! I LOVE that the crust uses whole wheat flour and walnuts...I also added a tsp of orange zest to it...and I used Enova oil. For the filling I used canned pumpkin, 2T Splenda brown sugar blend and subbed Splenda granular for the granulated sugar. I baked it in an 8x8 square baking pan and cut it into squares. *I had to bake it an extra 15 minutes. When eaten with Cool Whip Lite it reminded me of an orange creamsicle. YUM! Made for the Please Review game.

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    Nutritional Facts for Citrus Pumpkin Pie in a Nutty Crust

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 303.8
     
    Calories from Fat 122
    40%
    Total Fat 13.6 g
    20%
    Saturated Fat 2.0 g
    10%
    Cholesterol 55.6 mg
    18%
    Sodium 199.5 mg
    8%
    Total Carbohydrate 40.3 g
    13%
    Dietary Fiber 3.3 g
    13%
    Sugars 25.2 g
    101%
    Protein 8.7 g
    17%

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