Recipes & Food Styling

Orange-Scented Pumpkin Pie

I just absolutely fell in love just last year with Gale Gand’s Tangerine-Scented Pumpkin Pie! It is incredible!

This year, there were no tangerines or clementines at the store. Rather than traipse all the way to Whole Foods in Naperville, I opted for an orange take on this wonderful recipe.

It’s still light, bright and oh-so refreshing!

I would love to try making this some time with fresh pumpkin.

Cannot wait for a slice of this with a nice dollop of my fresh cream!

Orange-Scented Pumpkin Pie

Adapted from Gale Gand’s recipe for Tangerine-Scented Pumpkin Pie 

1 unbaked pie shell 
1 15-ounce can pumpkin puree
3 eggs
½ cup granulated sugar
½ cup light brown sugar, packed
Grated rind of 3 oranges
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
½ cup whole, 2% fat, or 1% fat milk
½ cup heavy cream

Preheat the oven to 350 degrees.

In a bowl, whisk together the pumpkin puree and eggs until well blended.

Add the sugar, and mix.

Add the remaining ingredients and mix until blended.

Pour into the pie crust and bake until dry and lightly browned on the top. (A knife inserted into the center should come out almost completely clean.) about 40-45 minutes. Let cool and chill overnight or serve immediately with whipped cream.