Orange Pumpkin Pie
Orange livens up an old traditional favorite to create a new twist. Pumpkin pie is the staple of many holidays and special occasions. Our version blends spices, pumpkin, and Limoneira® orange in both the filling and the crust.
Ingredients
Pastry
- 1 cup flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon orange zest grated
- 1/2 cup vegetable shortening
- 1/4 cup cold water
Filling
- 2/3 cup lightly packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 tablespoon orange zest grated
- 1 tablespoon maple syrup
- 2 eggs
- 1 1/4 cups canned pumpkin
- 1 cup milk
- 1/3 cup orange juice strained of pulp
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F
Pastry
- Measure the flour, salt, sugar, orange zest and cinnamon into a bowl, and toss to blend together.
- Cut in the vegetable shortening with forks, or a pastry blender, until the mixture resembles a coarse meal with pea-sizes chunks.
- Stir in the water until the dough is firm, but elastic, adding a little more water if necessary.
- Roll out on a floured surface to a round that will fit your 9-inch pie pan.
- Place in the pan and press it gently into the sides. Poke a few holes with a fork into the dough at intervals (to allow for the release of hot air).
- Bake for about 10 minutes and remove from the oven. It will not be fully baked – that’s the point.
Filling
- Measure the brown sugar, spices, and orange zest in a bowl. Stir to mix together.
- Beat in the eggs and maple syrup until well blended.
- Add the remaining ingredients, stirring until well combined.
- Pour the filling into the pre-baked pie shell, and use foil to tent the outside edges of the crust.
- Bake in the oven for 30 to 35 minutes, or until set.
- Allow the pie to cool in the fridge for 4 to 5 hours before serving.
Notes
Note: 1 large orange will yield 1-2 tablespoons of zest and about 1/3 cup of juice.
Tried this recipe?Let us know how it was!
