PUMPKIN-ORANGE PIE |
Serves 8
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
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.