Orange Pumpkin Pie Recipes

ORANGE PUMPKIN PIE

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.

ORANGE PUMPKIN PIE 1995

Steps:

• Beat all together, pour into lined pastry shell and bake 450 degrees F for 10 minutes.
• Reduce heat to 350 degrees F and continue to bake 50 minutes or until knife inserted into center comes out clean.

ORANGE-SPICE PUMPKIN PIE

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.

ORANGE AND SPICE PUMPKIN PIE

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.

MOM'S PUMPKIN PIE

Steps:

• Beat eggs, add sugar, milk and spices. Then add pumpkin and orange juice and mix well. Pour into chilled pie crusts. Bake 400 degrees for about 40-45 minutes or until set.
• If you start with fresh pumpkin, bake or boil it first until tender. If you boiled it, drain off water and cook on top of stove to dry a little, stirring often.