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Pumpkin Orange Crunch Pie


"A family favorite for the Thanksgiving dinner."
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1 h 10 m servings 403 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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  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.

Nutrition Facts

Per Serving: 403 calories; 19.1 g fat; 52.2 g carbohydrates; 8.5 g protein; 66 mg cholesterol; 429 mg sodium. Full nutrition

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Read all reviews 4
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This was very good and a nice change from the norm. Just make sure you fine chop the orange zest. I also used a deep dish pan and it was filled to the brim. Enjoy!

Very nice for company! They won't be expecting this when you say "pumpkin pie" for dessert! Really good. I'm making another tonight to take to work tomorrow. I think i'll impress my coworkers!! ...

Delicious. Sometimes I double the topping.

I Love this recipe and think it is a real nice addition of both the orange and walnuts! Beautiful but I cooked it a bit longer after I put topping on-could be difference in ovens.