Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

PUMPKIN-ORANGE PIE

Serves 8

Ingredients

  • CRUST:
    1 1/3 cups graham crumbs
    1/3 cup ground almonds, toasted
    2 tablespoons sugar
    1/4 teaspoon grated orange peel
    1/3 cup butter, melted

    Filling:
    2 3-1/2-ounces vanilla instant pudding
    1 cup evaporated milk
    4 ounces cream cheese, softened
    14 ounces pumpkin puree
    1 tablespoon frozen orange juice concentrate
    1/2 teaspoon vanilla
    1/4 teaspoon grated orange peel
    1/4 teaspoon cinnamon

Preparation

  • Crust:
    Preheat oven to 350 degrees. In small bowl, thoroughly combine the crust ingredients. Press mixture over bottom and side of 9-inch pie plate. Bake for 6 to 8 minutes. Cool before filling.
    Filling:
    In large mixer bowl, combine pudding mix with 1 cup evaporated milk. Beat until well blended, 1-2 minutes.
    Beat in cream cheese until smooth. Gradually beat in remaining ingredients.
    Pour in crust. Freeze until firm. Allow frozen pie to stand at room temperature 10 to 15 minutes before slicing.
    Garnish with whipped if desired.
Print
Print
Pumpkin-orange pie

Add Comment

* Required information
1000
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!