Best 10 Pumpkin Orange Crunch Pie Recipes

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PUMPKIN ORANGE CRUNCH PIE



Pumpkin Orange Crunch Pie image

A family favorite for the Thanksgiving dinner.

Provided by JJOHN32

Categories     Squash Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 cup packed brown sugar
1 tablespoon cornstarch
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
2 cups solid pack pumpkin puree
1 ⅔ cups evaporated milk
2 eggs
1 tablespoon brown sugar
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup chopped walnuts
2 teaspoons orange zest
1 recipe pastry for a 9 inch single crust pie

Steps:

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

Nutrition Facts : Calories 403.2 calories, Carbohydrate 52.2 g, Cholesterol 65.5 mg, Fat 19.1 g, Fiber 3.2 g, Protein 8.5 g, SaturatedFat 6.1 g, Sodium 429.2 mg, Sugar 36 g

ORANGE AND SPICE PUMPKIN PIE



Orange and Spice Pumpkin Pie image

Categories     Fruit Juice     Egg     Ginger     Dessert     Bake     Thanksgiving     Orange     Pumpkin     Fall     Cinnamon     Sour Cream     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For crust
1 1/2 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons sugar
1/2 teaspoon salt
1 large egg yolk
3 tablespoons (or more) ice water
1 1/2 teaspoons grated orange peel
For filling
1 15-ounce can solid pack pumpkin
3 large eggs
3/4 cup (packed) golden brown sugar
3/4 cup whipping cream
1/4 cup frozen orange juice concentrate, thawed
1/4 cup crème fraîche or sour cream
2 1/2 teaspoons ground cinnamon
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
Lightly sweetened whipped cream
Fine strips of orange peel (optional)

Steps:

  • Make crust:
  • Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
  • Make filling:
  • Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
  • Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.

PUMPKIN ORANGE CRUNCH PIE



Pumpkin Orange Crunch Pie image

A family favorite for the Thanksgiving dinner.

Provided by JJOHN32

Categories     Squash Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 cup packed brown sugar
1 tablespoon cornstarch
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
2 cups solid pack pumpkin puree
1 ⅔ cups evaporated milk
2 eggs
1 tablespoon brown sugar
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup chopped walnuts
2 teaspoons orange zest
1 recipe pastry for a 9 inch single crust pie

Steps:

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

Nutrition Facts : Calories 403.2 calories, Carbohydrate 52.2 g, Cholesterol 65.5 mg, Fat 19.1 g, Fiber 3.2 g, Protein 8.5 g, SaturatedFat 6.1 g, Sodium 429.2 mg, Sugar 36 g

PUMPKIN-ORANGE BREAD



Pumpkin-Orange Bread image

Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Yield Makes one 9-by-5 inch loaf

Number Of Ingredients 13

1 stick unsalted butter, melted, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
1 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3 large eggs, room temperature
2 teaspoons grated orange zest, plus 1/4 cup fresh juice (from 1 large orange)
1 teaspoon pure vanilla extract
1/3 cup pepitas

Steps:

  • Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
  • In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
  • Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

PUMPKIN PIE CRUNCH



Pumpkin Pie Crunch image

Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 10

1 (18 ounce) package yellow cake mix (I use 2/3 of a box)
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/4 cups sugar (I use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted (I used 1/2 cup)
whipped topping

Steps:

  • Preheat oven to 350°F.
  • Grease bottom of 13x9x2-inch pan.
  • Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
  • Pour into pan.
  • Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
  • Drizzle with melted butter.
  • Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
  • Cool completely. Serve with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 318.5, Fat 18.2, SaturatedFat 7.7, Cholesterol 57.8, Sodium 336.3, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 4.1

CARAMEL-CRUNCH PUMPKIN PIE



Caramel-Crunch Pumpkin Pie image

Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup packed brown sugar, divided
1/2 cup finely chopped walnuts
2 tablespoons butter, melted
1 unbaked pastry shell (9 inches)
3 eggs
1 cup canned pumpkin
1 teaspoon rum extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon ground ginger
1-1/2 cups heavy whipping cream
Whipped cream and additional chopped walnuts, optional

Steps:

  • In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream. , Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. , Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.

Nutrition Facts : Calories 466 calories, Fat 33g fat (16g saturated fat), Cholesterol 153mg cholesterol, Sodium 327mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN CRUNCH PIE



Pumpkin Crunch Pie image

Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h5m

Number Of Ingredients 16

1 disk Pate Brisee for Savory and Sweet Pies
Unbleached all-purpose flour, for dusting
1/4 cup unbleached all-purpose flour
1/4 cup packed light-brown sugar
Pinch of salt
1 cup chopped pecans (4 ounces)
2 tablespoons unsalted butter, room temperature
12 ounces cream cheese, room temperature
3/4 cup granulated sugar
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg, plus 1 large yolk
4 teaspoons all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves

Steps:

  • Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
  • Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
  • While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
  • Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
  • Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

TRADITIONAL PUMPKIN PIE WITH A WALNUT-CRUNCH TOPPING



Traditional Pumpkin Pie With a Walnut-Crunch Topping image

The tried and true pumpkin pie takes on a culinary twist with the addition of a gooey-crunchy walnut topping, the zing of maple, and a delicate sprinkling of orange zest. This creamy pumpkin delight will be a hit on its own, but you can sweeten the deal by topping it off with ample amounts of whipped cream or a generous scoop of creamy vanilla ice cream.

Provided by Feast Your Eyes

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 cups walnuts, coarsely chopped
3/4 cup firmly packed dark brown sugar
1/4 cup pure maple syrup
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3/4 cup white sugar
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
9 inches deep dish pie shells, unbaked
3 tablespoons butter, melted
sweetened whipped cream
3 tablespoons orange zest

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the walnuts, brown sugar and maple syrup in a small mixing bowl.
  • Combine the pumpkin, milk, sugar, eggs, spices and salt in a medium mixing bowl. Mix well.
  • Transfer 3/4 cup of the walnut-sugar mixture to the bottom of the pie shell. Pour pumpkin batter over the walnut mixture.
  • Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F; bake for an additional 40 to 50 minutes (or until a toothpick inserted in the pie's center comes out clean).
  • Cool pie on a baker's wire rack. Meanwhile, add butter to the remaining walnut-sugar mixture; stir until moistened. Sprinkle over the cooled pie. Broil about 5-inches form heat for 2 to 3 minutes, or until bubbly. Cool before serving.
  • Provide your guests with their choice of sweetened whipped cream or French vanilla ice cream with a sprinkling of orange zest, and get ready for the applause!

ORANGE-SPICE PUMPKIN PIE



Orange-Spice Pumpkin Pie image

Categories     Milk/Cream     Ginger     Dessert     Bake     Thanksgiving     Orange     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Flaky Pie Crust Dough
1 15-ounce can pure pumpkin
1 cup (packed) dark brown sugar
3 large eggs
1 1/4 cups heavy whipping cream
2 tablespoons dark rum
2 tablespoons finely chopped crystallized ginger
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350°F.
  • Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center, about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)

WALNUT-CRUNCH PUMPKIN PIE



Walnut-Crunch Pumpkin Pie image

Friends and family look forward to this version of pumpkin pie all year. A sweet crunchy topping goes so well with the nicely spiced filling. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

2 eggs
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 unbaked pastry shell (9 inches)
TOPPING:
1 cup chopped walnuts
3/4 cup packed brown sugar
1/4 cup butter, melted

Steps:

  • In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

Nutrition Facts : Calories 515 calories, Fat 26g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 380mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 3g fiber), Protein 10g protein.

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