So here’s the part where I write about the recipe and some happenings in my life to make the blog post look full when really most people just skip this part to get to the recipe. If you’ve seen my previous blog post about what people ate in the past or follow me on Instagram you might know that I own a cookbook/meal guide from 1939; inside of it are all kinds of fun and unique recipes! I for one had never ate or heard of orange pumpkin pie until I saw it in the book. I consider myself quite the pumpkin pie connoisseur so obviously I had to make it ASAP.
After procrastinating for a couple days I finally got around to it only to realize I don’t actually own a pie tin! Two more days and a trip to the thrift store later and I FINALLY made it. I tweaked the recipe slightly for my dietary needs and preferences; I used almond milk instead of cows milk and raw sugar instead of white. I used the recommended pie crust that you can also find a recipe for in the book and didn’t find it to work well for me. I personally didn’t find success with it but I’ve also never made a homemade pie crust before so it may have been my own fault.
Onto the flavor! As its name tells, it tasted like oranges and pumpkin. The orange flavor was far more overwhelming then the pumpkin and my mom, who I didn’t tell what was in it, thought it was lemon. The recipe calls for orange rind which I had worried might give it a weird texture but to my surprise seemingly melted right in. I feel, as a big fan of pumpkin, that there wasn’t enough in it. The pumpkin is more like a warm undertone than its own flavor. I think if I were to make it again I would use a little less of the orange rind and more spices, probably 1/2 tsp instead of the recommended 1/4 tsp.
Orange-Pumpkin Pie
- 3/4 Cup Sugar
- 3 Tbsp Flour
- 2 Tbsp Butter
- 1/4 Cup Orange Juice
- 1 Tbsp Grated Orange Rind
- 1/2 Cup Pumpkin
- 1/4 Tsp Cinnamon
- 1/4 Tsp Ginger
- 1/4 Tsp Nutmeg
- 1/2 Tsp Salt
- 3 Eggs Separated
- 1/2 Cup Milk
- 1 Pie Crust
Instructions
Blend sugar, flour and butter until it reaches the consistency of corn meal. Add orange juice and rind. Mix spices and salt with pumpkin, add milk and well beaten egg yolks. Blend pumpkin and orange mixtures, and fold in beaten egg whites. Pour into pie crust and bake in the oven at 375F for 50 to 55 minutes or until the center is firm.
Hope you give the recipe a try and find it just as tasty as I did! Please comment with any thoughts on the recipe or how it turned out for you.
Grandmas Inspiration 