We have tried many pumpkin pie variations, but our favorite, by far, is this Pumpkin Pie with Orange Zest. The added touch of the orange just takes this pie to a whole new level. Delish!
The filling for this pumpkin pie uses canned pumpkin (I usually use Libby's) and really basic ingredients. I have listed a combination of spices but you can easily substitute pumpkin pie spice.
Table of contents
Ingredients needed
- Unbaked Pie Shell
- Canned Pumpkin
- Eggs
- Evaporated Milk
- Zest from 1 Orange
- Granulated Sugar
- Brown Sugar
- Cinnamon
- Ginger
- Cloves
- Allspice
- Salt
You can find my recipe for this Buttery Pie Crust here.
How to make this holiday pie
Preheat the oven to 375 degrees F.
Make the pie crust or use a premade crust like Pillsbury. Place the crust in a 9-inch pie plate, like the picture above, and set it aside.
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Add the eggs to a large bowl and whisk them together. Add the canned pumpkin, both types of sugar, orange zest, evaporated milk, and spices. Mix well.
Pour the pumpkin pie filling into the prepared pie crust. Carefully place the pie in the preheated oven and cook for 50 - 60 minutes. I test the pie to see if it is done by shaking it slightly. If the center doesn't wiggle a lot, it is done.
Let the pie cool and serve topped with whipped cream.
Once cooled pumpkin pie should be stored in the refrigerator. It should last 3 - 4 days.
Grandma and raw pumpkin
When a lot of people think of Pumpkin Pie the first things that come to mind are usually Fall and Thanksgiving. For me, however, the first things (or people I should say) that come to mind are my dad and his mom.
My dad LOVED Pumpkin Pie, and grandma loved to tell the story about why (she thought) he loved it so much.
Grandma used to tell us about how when she was pregnant she would crave raw pumpkin! She said that sometimes she couldn't get enough of it to eat! Grandma would describe how she would take a knife, go down into the cellar all by herself, sit down on the ground, carve up and eat as much raw pumpkin as she could stand!
She would smile and say "he couldn't get enough pumpkin then, and he still can't get enough of it now. It is just that now he prefers Pumpkin Pie over raw pumpkin".
My grandmother and dad are both gone now, but every Fall and Thanksgiving, whenever I see Pumpkins and Pumpkin Pie, I can still hear grandma telling her story, and see dad sitting there, with a big smile on his face, as he listened.
Other recipes you might enjoy
Printable Recipe
Pumpkin Pie
Ingredients
- 1 Unbaked Pie Shell 9-inch
- 1 ¾ cups Pumpkin canned
- 12 ounces Evaporated milk
- 3 Eggs
- 1 Zest from one orange
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar
- 1 ½ teaspoons Cinnamon
- ¾ teaspoon Ginger
- ¼ teaspoon Cloves
- ¼ teaspoon Allspice
- ½ teaspoon Salt
Instructions
- Preheat the oven to 375 degrees F.
- Make the pie crust or use a premade crust like Pillsbury. Place the crust in a 9-inch pie plate, like the picture above, and set aside.
- Add the eggs to a large bowl and whisk them together. Add the canned pumpkin, both types of sugar, orange zest, evaporated milk, and spices. Mix well.
- Pour the pumpkin pie filling into the prepared pie crust. Carefully place the pie in the preheated oven and cook for 50 - 60 minutes. I test the pie to see if it is done by shaking it slightly. If the center doesn't wiggle a lot, it is done.
- Let the pie cool and serve topped with whipped cream.
- Once cooled pumpkin pie should be stored in the refrigerator. It should last 3 - 4 days.
Carlee Scharnhorst
That might be the cutest thing I've ever read! I can't imagine eating raw pumpkin, but I'll have an extra slice of pie in honor of your grandma!