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All public Recipes -> Dessert -> Tangy Sunkist Tangelo Pumpkin Pie

Tangy Sunkist Tangelo Pumpkin Pie

By: Grace B.

Description:
Time:	3 hr 30 min (15 min to prepare, 3 hr 15 min to cook)
Meal type:	Dessert
Ethnicity:
Number of Servings:	8
Ingredients:
1 each pie crust (9 inch) -- unbaked 1 each SunkistÂ® tangelo 15 each oz. complete pumpkin pie mix -- canned 1 each large egg -- beaten 0.333333 cups evaporated whole milk 1 cup SunkistÂ® Tangelo Cinnamon Whipped Cream 3 tablespoon SunkistÂ® Honey Roasted Almond AccentsÂ®
Directions:
Pre-heat oven to 425 degrees. Grate the orange colored peel (leaving the white) from Sunkist 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 425 for 15 minutes. Reduce oven temperature to 350 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 Sunkist Honey Roasted Almond Accents. Per Serving: 262 Calories; 14g Fat (47.5% calories from fat); 4g Protein; 31g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 280mg Sodium.
Notes:

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