Citrus Pumpkin Pie in a Nutty Crust
Indulge in the cozy autumnal flavors of a *Citrus Pumpkin Pie in a Nutty Crust*, a delightful twist on a beloved classic. This recipe combines the earthy sweetness of a pecan-almond crust with the velvety richness of spiced pumpkin filling, infused with a bright citrusy kick from orange and lemon zest. The nutty crust is buttery and crisp, perfectly complementing the creamy filling flavored with cinnamon, ginger, and nutmeg. With just 30 minutes of prep and a simple bake, this crowd-pleasing dessert is perfect for holiday gatherings or anytime you crave a comforting slice of pie. Serve it chilled with a dollop of whipped cream to elevate this vibrant, flavor-packed treat to a whole new level! Keywords: Citrus Pumpkin Pie, Nutty Crust, Holiday Dessert, Pecan Crust, Spiced Pumpkin Pie.
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Recipe Information
Ingredients
- 1.5 cups Raw pecans
- 1 cup Almond flour
- 6 tablespoons Unsalted butter
- 2 tablespoons Brown sugar
- 0.5 teaspoons Salt
- 15 ounces Pumpkin puree
- 0.5 cups Heavy cream
- 3 Eggs
- 0.75 cups Granulated sugar
- 1 tablespoon Orange zest
- 1 teaspoon Lemon zest
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the pecans until they are finely ground, being careful not to over-process into a paste.
Combine the ground pecans, almond flour, brown sugar, and salt in a bowl.
Melt the butter and pour it into the dry crust ingredients. Mix until evenly combined and the mixture holds together when pressed.
Press the nutty crust mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and allow to cool.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated sugar, orange zest, lemon zest, cinnamon, ginger, nutmeg, and vanilla extract until smooth.
Pour the pumpkin filling into the prepared nutty crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 40-45 minutes, or until the center is just set and a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Serve slices of the pie on their own or topped with a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
3867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.2 g | 396% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 192.9 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 597 mg | 46% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
