Pumpkin Orange Crunch Pie Recipe

Pumpkin Orange Crunch Pie Recipe

  • 1 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 cups solid pack pumpkin puree
  • 1 2/3 cups evaporated milk
  • 2 eggs
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup chopped walnuts
  • 2 teaspoons orange zest
  • 1 recipe pastry for a 9 inch single crust pie
  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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