Orange Pumpkin Pie 1995

andypandy's Note:

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.

• Total Time: 11 hrs 56 mins
• Prep Time: 10 mins
• Cook Time: 11 hrs 46 mins

Ingredients:

Servings: 6

• 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:

1. Beat all together, pour into lined pastry shell and bake 450 degrees F for 10 minutes.
2. Reduce heat to 350 degrees F and continue to bake 50 minutes or until knife inserted into center comes out clean.

Reviews

[Chef 1086570 pigpurple]

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

[phosman646]

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..

[Audrey M]

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.