Sunkist tangelos brighten the flavor. Try Tangy Sunkist Tangelo Pumpkin Pie instead of the traditional Thanksgiving dessert!
Ingredients:
-
1
pie crust, 9 inch (unbaked)
-
1
Sunkist® tangelo
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15
oz.
complete pumpkin pie mix, canned
-
1
large egg, beaten
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1/3
cup
evaporated whole milk
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1
cup
Sunkist® Tangelo Cinnamon Whipped Cream (recipe link provided below)
-
3
Tbsp.
sliced honey roasted almonds, chopped
Instructions: (Makes 8 servings)
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Pre-heat oven to 425º F.
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Grate the orange colored peel (leaving the white) from the tangelo to make 1 tablespoon. Put in large mixing bowl.
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Remove white pith from tangelo and pull apart into sections. Set aside 4 sections, cut in half, for garnishing the finished pie.
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Chop the remaining sections, remove the white membranes, fibers and any seeds. Add sections and juice to orange peel in mixing bowl.
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Add complete pumpkin pie mix, egg, and 1/3 cup evaporated milk to mixing bowl and blend thoroughly.
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Pour mixture into unbaked pie crust.
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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.
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Cool for 2 hours. Serve at room temperature or refrigerate.
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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