Orange Pumpkin Pie 1995 Recipe

A tangy twist on classic pumpkin pie! This recipe, perfected in 1995, boasts a vibrant orange flavor that will make it your new favorite (except maybe for sweet potato pie!). Imagine a perfectly spiced pumpkin filling infused with zesty orange, nestled in a flaky crust and baked to golden perfection. Get ready for a taste sensation that's both comforting and refreshingly unique. This recipe is perfect for Thanksgiving, autumn gatherings, or any time you crave a delicious, homemade pie.

Prep Time 20 mins
Cook Time 716 mins
Calories 206.1 kcal
Protein 11g
Rating 5.0 (3 Reviews)
Orange Pumpkin Pie 1995 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Pumpkin Pie 1995

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How to Make Orange Pumpkin Pie 1995

  1. Preheat oven to 450°F (232°C).
  2. In a large bowl, combine all ingredients (see ingredients list below for measurements) until thoroughly mixed.
  3. Pour mixture into a 9-inch prepared pie crust.
  4. Bake for 10 minutes at 450°F (232°C).
  5. Reduce oven temperature to 350°F (177°C).
  6. Continue baking for 50-60 minutes, or until a knife inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil.
  7. Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and enhances the flavor.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

133g

Fat

8g

Carbs

12g

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