Tangy Sunkist Tangelo Pumpkin Pie Recipe

Tangy Sunkist Tangelo Pumpkin Pie Recipe Image

Quick Recipe Facts

Best with Sunkist® Minneola Tangelos, Orlando Tangelos
Quick Facts Bottom

Sunkist tangelos brighten the flavor. Try Tangy Sunkist Tangelo Pumpkin Pie instead of the traditional Thanksgiving dessert!


  • 1 pie crust, 9 inch (unbaked)
  • 1 Sunkist® tangelo
  • 15 oz. complete pumpkin pie mix, canned
  • 1 large egg, beaten
  • 1/3 cup evaporated whole milk
  • 1 cup Sunkist® Tangelo Cinnamon Whipped Cream (recipe link provided below)
  • 3 Tbsp. sliced honey roasted almonds, chopped

Instructions: (Makes 8 servings)

  • Pre-heat oven to 425º F.
  • Grate the orange colored peel (leaving the white) from the tangelo to make 1 tablespoon. Put in large mixing bowl.
  • Remove white pith from tangelo and pull apart into sections. Set aside 4 sections, cut in half, for garnishing the finished pie.
  • Chop the remaining sections, remove the white membranes, fibers and any seeds. Add sections and juice to orange peel in mixing bowl.
  • Add complete pumpkin pie mix, egg, and 1/3 cup evaporated milk to mixing bowl and blend thoroughly.
  • Pour mixture into unbaked pie crust.
  • Bake in pre-heated oven at 425º for 15 minutes. Reduce oven temperature to 350º and continue baking 40 - 45 minutes until filling is set. (A knife inserted near the center comes out clean.) If crust edges become brown too quickly, place strips of foil over the edges.
  • Cool for 2 hours. Serve at room temperature or refrigerate.
  • Cut pie into 8 slices. Top each slice with 2 tablespoons Sunkist® Tangelo Cinnamon Whipped Cream, 1/2 reserved tangelo section and 1 teaspoon Honey Roasted Almond Accents.

Nutrition Information (per serving):

262 Calories; 14g Fat (47.5% calories from fat); 4g Protein; 31g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 280mg Sodium.

Sunkist Tangelo Cinnamon Whipped Cream