Pumpkin Orange Cardamom Pie

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Pumpkin Orange Cardamom Pie

 

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

1/4 teaspoon cardamom

 

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 to 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.

Serves 8.

 

 

 

 

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