Orange Pumpkin Pie 1995
Delight your taste buds with the nostalgic charm of "Orange Pumpkin Pie 1995," a unique twist on the classic fall dessert. This vibrant recipe pairs creamy pumpkin puree with zesty orange zest and fresh orange juice, adding a citrusy brightness that beautifully enhances traditional warm spices like cinnamon, nutmeg, and ginger. Baked in a flaky 9-inch pie crust and sweetened with rich, velvety condensed milk, this pie boasts a silky-smooth texture and bold autumnal flavors. With just 15 minutes of prep and simple, straightforward directions, it’s the perfect dessert for holiday gatherings or cozy evenings. Top it with a dollop of whipped cream for an elegant finishing touch, and enjoy a slice of this zesty pumpkin pie that’s sure to become a new family favorite.
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Recipe Information
Ingredients
- 425 grams Pumpkin puree (canned or homemade)
- 300 milliliters Sweetened condensed milk
- 1 tablespoon Orange zest
- 60 milliliters Fresh orange juice
- 2 pieces Large eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 piece 9-inch pie crust (pre-made or homemade)
- optional Whipped cream (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, orange zest, and fresh orange juice until smooth.
Add the eggs, cinnamon, nutmeg, ginger, and salt to the bowl. Whisk until all ingredients are well combined and the filling is creamy.
Place the pie crust into a 9-inch pie pan if it’s not already prepared, and crimp the edges if desired.
Pour the pumpkin filling mixture into the pie crust, spreading it out evenly.
Carefully transfer the pie to the preheated oven and bake at 425°F (220°C) for 15 minutes.
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue to bake for 40 more minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours to fully set.
Serve slices of the Orange Pumpkin Pie with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 232.1 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1341 mg | 103% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3161 mg | 67% | |
*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.
