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This sweet, velvety smooth ORANGE SPICED PUMPKIN PIE recipe is perfect for enjoying with a G&T or two!
Oct 5, 2020
This classic North American dessert is a quintessential autumn treat. The silky, smooth, spiced pumpkin centre, with its glorious orange colours, perfectly matches the season’s Halloween and Thanksgiving decorations and falling leaves of the season.
This pumpkin pie recipe is made with a dash of Angostura Orange Bitters, a Craft Gin Club bar cart staple, and a star addition to our October 2020 Gin of the Month box and our October 2021 Gin of the Month box. A couple of dashes of Angostura fill this pie with wonderfully unique and deeply satisfying spice notes that can’t be found where else. The crumbly tart case then adds buttery, biscuit tones and texture that makes every bite a moreish and wholesome delight.
Pour yourself a G&T or gin cocktail and enjoy this beautiful autumnal pie!
Orange Spiced Pumpkin Pie
Ingredients
(Serves eight)
135g sugar
½ tsp salt
½ tsp ground cinnamon
½ ground ginger
Dash of ground nutmeg
Dash of ground cloves
2 large eggs
425g pure pumpkin puree
2 tsp Angostura Orange Bitters
¼ tsp vanilla extract
355ml evaporated milk
1 unbaked 9” deep-dish pie/tart crust
Find both Angostura Orange Bitters and Angostura Original Bitters by following the links to our online shop!
Method
1) Preheat your oven to 425°F/220°C/gas mark 7.
2) Mix together the sugar, salt and spices in a small bowl.
3) Beat the eggs in a large bowl, then stir in your pumpkin puree, Angostura Orange Bitters, vanilla extract and your sugar mixture. Gradually stir in your evaporated milk.
4) Pour into the pie crust and bake for 15 minutes. Reduce the temperature to 350°F/177°C/gas mark 4 and bake for 40 to 50 minutes or until a knife inserted near the middle comes out clean.
5) Remove from the oven and cool on a wire rack for two hours. Serve immediately or refrigerate for later.
