Orange And Spice Pumpkin Pie Recipes

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ORANGE PUMPKIN PIE



Orange Pumpkin Pie image

A traditional pumpkin pie recipe with a twist, an orange twist! So delicious!

Provided by Jamie Lundstrom - So Much Better With Age

Time 50m

Number Of Ingredients 13

1 pie pastry recipe
2/3 cup lightly packed brown sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp grated orange rind
2 eggs
1 1/4 cups canned pumpkin
1 cup milk
1/3 cup orange juice (no pulp)
1/4 cup water
1/2 tsp pure vanilla extract

Steps:

  • Preheat oven to 350 deg F.
  • Follow instructions for pie pastry recipe. Roll out half the dough and line a 9 inch pie plate and flute the edges.
  • Mix the brown sugar, spices and orange rind together.
  • Blend in the rest of the ingredients and pour into prepared pie shell.
  • Bake and watch the edges. Cover the edges with a pie cover or aluminum foil once they are golden brown.
  • Bake until middle of the pie is set.

AUTUMN HARVEST PUMPKIN PIE



Autumn Harvest Pumpkin Pie image

This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Steps:

  • In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.

ORANGE AND SPICE PUMPKIN PIE



Orange and Spice Pumpkin Pie image

Categories     Fruit Juice     Egg     Ginger     Dessert     Bake     Thanksgiving     Orange     Pumpkin     Fall     Cinnamon     Sour Cream     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For crust
1 1/2 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons sugar
1/2 teaspoon salt
1 large egg yolk
3 tablespoons (or more) ice water
1 1/2 teaspoons grated orange peel
For filling
1 15-ounce can solid pack pumpkin
3 large eggs
3/4 cup (packed) golden brown sugar
3/4 cup whipping cream
1/4 cup frozen orange juice concentrate, thawed
1/4 cup crème fraîche or sour cream
2 1/2 teaspoons ground cinnamon
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
Lightly sweetened whipped cream
Fine strips of orange peel (optional)

Steps:

  • Make crust:
  • Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
  • Make filling:
  • Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
  • Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.

ORANGE-SPICE PUMPKIN PIE



Orange-Spice Pumpkin Pie image

Even traditionalists will love this version of pumpkin pie, which is accented with grated orange peel. Originally from a November 2001 issue of Bon Appetit.This recipe is written using recipe #334484 ,Flaky Pie Crust Dough but you probably could substitute your own favorite pie dough recipe..

Provided by Leslie in Texas

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
1 cup dark brown sugar, packed
3 large eggs
1 1/4 cups heavy whipping cream
2 tablespoons dark rum
2 tablespoons finely chopped crystallized ginger
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees.
  • Roll out dough on lightly floured surface to a 10-inch round.
  • Transfer to a 9-inch diameter pie dish.
  • Fold overhang under and crimp edge decoratively.
  • Pierce dough all over with fork.
  • Freeze pie shell for 15 minutes.
  • Line crust with foil and dried beans or pie weights.
  • Bake until sides are set, about 12 minutes.
  • Remove foil and beans or weights.
  • Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer.
  • Transfer crust to rack.
  • Reduce oven temperature to 350 degrees.
  • Whisk pumpkin and brown sugar in medium bowl to blend.
  • Add remaining ingredients and whisk until blended.
  • Pour filling into crust.
  • Bake pie until filling is set in center, about 1 hour, covering rim of pie with foil to prevent overbrowning, if necessary.
  • Transfer pie to rack and cool 30 minutes.
  • Chill uncovered until cold, at least 3 hours.
  • Can be made 1 day ahead. Cover and keep chilled after the pie is cold.

Nutrition Facts : Calories 282.8, Fat 15.7, SaturatedFat 9.2, Cholesterol 130.3, Sodium 124.4, Carbohydrate 31.8, Fiber 0.5, Sugar 27.4, Protein 3.7

ORANGE SPICE PUMPKIN PIE



Orange Spice Pumpkin Pie image

Make and share this Orange Spice Pumpkin Pie recipe from Food.com.

Provided by iris5555

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 (9 inch) pie pastry
2/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (15 ounce) can pumpkin puree
3 eggs
3/4 cup whipping cream
1 tablespoon dark rum, if desired
1 1/2 teaspoons grated orange peel

Steps:

  • Heat oven to 425°F.
  • Line 9-inch pie pan with dough.
  • Whisk sugar, cinnamon, ginger, cloves and nutmeg in small bowl.
  • Whisk pumpkin and eggs in large bowl until well-blended.
  • Whisk in spice mixture.
  • Slowly whisk in 3/4 cup cream until combined.
  • Whisk in rum and orange peel.
  • Pour into pie crust.
  • Bake 10 minutes.
  • Reduce oven temperature to 350°F.; bake an additional 40 to 45 minutes or until slightly puffed around edge and toothpick inserted in center comes out clean. (Mine seemed to take forever to cook and did take longer than 50 minutes.).
  • Cool on wire rack 2 to 3 hours.
  • Store in refrigerator.

Nutrition Facts : Calories 304.6, Fat 17.8, SaturatedFat 7.7, Cholesterol 109.9, Sodium 152.8, Carbohydrate 32, Fiber 1.6, Sugar 17.7, Protein 4.8

ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING



Orange-Spice Pumpkin Bars with Browned Butter Frosting image

Tempting flavors of pumpkin pie and warm, buttery frosting--what could be better on an autumn afternoon?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 48

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/3 cup butter (do not use margarine)
2 cups powdered sugar
1/2 teaspoon vanilla
2 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
  • In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 12 g, TransFat 0 g

PUMPKIN ORANGE CAKE



Pumpkin Orange Cake image

"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup 2% milk
1 tablespoon grated orange zest
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts
ORANGE FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange zest
Candied orange peel, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

Nutrition Facts : Calories 445 calories, Fat 17g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 395mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

HOMEMADE PUMPKIN PIE SPICE



Homemade pumpkin pie spice image

Add pumpkin spice to your favourite bakes, drinks or desserts. With the gorgeous flavours of cinnamon, cloves, ginger and nutmeg, it's a taste of autumn

Provided by Anna Glover

Time 5m

Yield Makes 1 small jar

Number Of Ingredients 5

100g golden caster sugar
1 tsp ground cinnamon
¼ tsp ground cloves
2 tsp ground ginger
grating of nutmeg

Steps:

  • Tip the sugar, cinnamon, cloves, ginger and a grating of nutmeg into a container or jar.
  • Mix everything together well until combined, then seal the container or jar. Will keep in a cool, dark place for up to three months. Use in bakes or sprinkle over desserts and drinks.

Nutrition Facts : Calories 20 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.1 grams fiber

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