Absolutely wonderful!! Made as directed and I must say that the orange zest lends such a lovely citrusy note. DH and I agree that this is better (imho) that pumpkin pie. Although you could apply the same method using pumpkin. The crunchy pecan topping is a nice foil for the silky smooth filling. Thank you Sharon for sharing.
Excellent recipe! I didn't have orange rind, but I used ground cloves in the spice mix. For the pecan topping, I didn't have any dark corn syrup, so I doubled the brown sugar (I used dark) with a tbl. milk, and vanilla instead of maple flavoring (didn't have that either!). But it is SO GOOD and easy! Just added this to my cookbook, it's a keeper!! Thanks, Sharon for an excellent recipe!
i took my first attempt of this recipe to thanksgiving. expectations are always high when i bring the desserts, and when my guniea pig tried the first bite she just about fainted in pure bliss. topped with hand-whipped cream lightly sweetened (because this recipe is sweet enough by itself), it's a memorable experience. this pie will definitely be making a repeat appearance next year.
This was spectacular!! The pecan topping was a delicious variation to what I've usually had (which was nothing! maybe a dollop of cool whip) The pie was nicely spiced, and that orange zest definitely added something special..I'll be making this for Thanksgiving dinner, and many times after that !! Thanks for a great recipe!! Teresa