pumpkin-orange-crunch-pie

Pumpkin Orange Crunch Pie

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
JJOHN32
Recipe by  JJOHN32

“A family favorite for the Thanksgiving dinner.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. Combine 1 cup brown sugar, cornstarch, pumpkin pie spice, salt, and pumpkin.
  2. Stir in milk and eggs.
  3. Pour into pastry shell. Filling is generous--crimp edges high. Bake at 400 degrees F (205 degrees C) for 40 minutes.
  4. Meanwhile, combine remaining ingredients - 1 Tablespoon brown sugar, butter or margarine, flour, walnuts, and orange peel.
  5. Remove pie from oven, and spoon this nut mixture over pie.
  6. Return pie to oven, and bake 5 - 10 minutes more. Remove from oven and let cool.

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Reviews (3)

Rate This Recipe
Renee
11

Renee

This was very good and a nice change from the norm. Just make sure you fine chop the orange zest. I also used a deep dish pan and it was filled to the brim. Enjoy!

Connie
5

Connie

Very nice for company! They won't be expecting this when you say "pumpkin pie" for dessert! Really good. I'm making another tonight to take to work tomorrow. I think i'll impress my coworkers!! I hate zesting rinds, don't know why, but for this i'll do it!

carol
0

carol

I Love this recipe and think it is a real nice addition of both the orange and walnuts! Beautiful but I cooked it a bit longer after I put topping on-could be difference in ovens.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 403 cal
  • 20%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 52.2 g
  • 17%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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