Pumpkin Pie with Orange Zest

Pumpkin pie with a slice cut out, topped with whipped cream, on a glass pie plate and white napkin.

5 from 1 vote

This easy Pumpkin Pie with Orange Zest uses canned pumpkin, warm spices, vanilla, and a bright citrus twist. Perfect for Thanksgiving or any fall gathering!

Prep Time15

Cook Time1

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 262kcal

Author: Keri

Ingredients

1 Unbaked Pie Shell 9-inch
1 ¾ cups Pumpkin 15 ounce can
12 ounces Evaporated milk 1 can
3 Eggs
1 Orange Zest only.
1 teaspoon Vanilla Extract
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 dough or use a premade pie shell. Place the shell 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, vanilla 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 45 - 55 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.

Notes

*If you would rather use pumpkin pie spice, substitute the above spices with 2 teaspoons of your favorite pumpkin pie spice.

When zesting the orange, do it directly over the mixing bowl so you can catch all the fragrant oils and none go to waste.

Once the pie has cooled, cover it loosely with foil or plastic wrap.

Store in the refrigerator for up to 4 days.

Nutrition