Orange Spice Pumpkin Pie
Infuse your holiday table with the warm, citrusy flavors of an Orange Spice Pumpkin Pie—a delightful twist on a timeless classic. This luscious dessert features a silky blend of pumpkin purée and sweetened condensed milk, perfectly spiced with cinnamon, ginger, nutmeg, and cloves. A burst of fresh orange zest and juice adds a bright, tangy dimension, elevating every bite. Baked to perfection in a buttery, flaky 9-inch crust, this pie is as visually stunning as it is delicious. Ready in just 20 minutes of prep and ideal for serving eight, it’s perfect for Thanksgiving, festive gatherings, or cozy fall nights. Top with a dollop of whipped cream and a sprinkle of orange zest for a dessert that’s as elegant as it is irresistible. Whether you’re searching for pumpkin pie with a twist or a unique citrus-infused dessert, this Orange Spice Pumpkin Pie is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 15 oz Pumpkin purée (canned or homemade)
- 14 oz Sweetened condensed milk
- 2 pcs Large eggs
- 1 tbsp Orange zest
- 2 tbsp Fresh orange juice
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 0.25 tsp Salt
- 1 pcs Unbaked 9-inch pie crust
- Whipped cream (for garnish, optional)
- Orange slices or zest (for garnish, optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the pumpkin purée, sweetened condensed milk, and eggs. Whisk until smooth and fully incorporated.
Add the orange zest, orange juice, cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture. Mix thoroughly to combine all flavors evenly.
Place the unbaked pie crust into a 9-inch pie pan. Crimp or decorate the edges as desired.
Pour the pumpkin mixture into the pie crust, smoothing the surface with a spatula.
Place the pie on the middle rack of the oven and bake at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted in the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly.
Once cooled, garnish with whipped cream and orange slices or zest, if desired, before serving.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 320.4 g | 117% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 240.6 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1393 mg | 107% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3244 mg | 69% | |
*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.
