Citrus Pumpkin Pie
Orange, Pumpkin, Pie…You better be-LEAF this is a fall recipe you’ll want to try! Fill your home with all the fall feels with our hint of citrus pumpkin pie. Better yet, this recipe can be modified to be dairy or gluten free, so you can enjoy this decadent dessert however you prefer.
Prep time: 15 minutes
Cook time: 55-60 minutes
Chill time: 2 hours
1 9-inch prepared pie shell
3/4 cup granulated sugar
1 1/2 tsp pumpkin pie spice
1 tsp orange zest (optional)
1/2 teaspoon salt
2 large eggs
1 15 oz can pumpkin puree
1 12 oz can evaporated milk
1/4 cup Uncle Matt’s orange juice
1 tsp vanilla extract
Orange Whipped Cream:
1 cup heavy cream
3 tbsp powdered sugar
¼ cup Uncle Matt’s orange juice
Optional: ½ tsp vanilla extract
Preheat oven to 375˚F. Place the pie dough into a 9” deep pie dish and crimp the edges.
In a large mixing bowl, stir together the sugar, pumpkin pie spice, salt and orange zest. Whisk in the eggs, pumpkin, evaporated milk, orange juice and vanilla extract until smooth.
Pour into the prepared pie crust. Bake for 25 minutes uncovered, then remove from oven and cover the edges of the crust with aluminum foil (to prevent burning). Return to oven for additional 30-35 minutes (for a total of 55-60 minutes), until the center of the pie is set, but still a little wobbly.
Remove from oven and let cool completely, then chill in the refrigerator for at least 2 hours.
To make the whipped cream, add the heavy cream and powdered sugar to a stand mixer and beat on medium with the whisk attachment until medium peaks form. Add in the orange juice and vanilla and continue mixing just until incorporated.
Top the pumpkin pie with whipped cream and orange slices.