Prep 10 mins
Cook 11 hrs 46 mins
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.
- 177.44 ml brown sugar
- 4.92 ml cinnamon
- 3.69 ml salt
- 2.46 ml ground ginger
- 1.23 ml ground nutmeg
- 2.46 ml grated orange zest
- 3 beaten eggs
- 236.59 ml whole milk
- 118.29 ml fresh orange juice
- 4.92 ml vanilla
- 473.18 ml canned pumpkin, without spices added
- 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.
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.