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PUMPKIN-ORANGE PIE
Serves: 8
Preparation time: 30 minutes If they like it, it serves 8 otherwise
Cooking time: 10 minutes
Totaltime: 0 minutes
Ingredients
- CRUST:
- 1 1/3 cups graham crumbs
- 1/3 cup ground almonds, toasted
- 2 tablespoons sugar
- 1/4 teaspoon grated orange peel
- 1/3 cup butter, melted
- Filling:
- 2 3-1/2-ounces vanilla instant pudding
- 1 cup evaporated milk
- 4 ounces cream cheese, softened
- 14 ounces pumpkin puree
- 1 tablespoon frozen orange juice concentrate
- 1/2 teaspoon vanilla
- 1/4 teaspoon grated orange peel
- 1/4 teaspoon cinnamon
Preparation
-
Crust:
Preheat oven to 350 degrees. In small bowl, thoroughly combine the crust ingredients. Press mixture over bottom and side of 9-inch pie plate. Bake for 6 to 8 minutes. Cool before filling.
Filling:
In large mixer bowl, combine pudding mix with 1 cup evaporated milk. Beat until well blended, 1-2 minutes.
Beat in cream cheese until smooth. Gradually beat in remaining ingredients.
Pour in crust. Freeze until firm. Allow frozen pie to stand at room temperature 10 to 15 minutes before slicing.
Garnish with whipped if desired.
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