Orange Pumpkin Pie Recipe

Ingredients

1 quart orange juice

1 quart white sugar

1 3/4 quarts water

8 eggs

2 tablespoons margarine

1/4 teaspoon vanilla extract

12 large marshmallows

1 (8 ounce) package pumpkin puree

2 cups chopped walnuts

Directions

In a large glass or metal skillet over a low heat, combine orange juice, sugar, water, eggs and margarine. When sugar is melted, stir in vanilla until just blended. Pour into pie crust. Cover and let cool.

In a small saucepan without oil, combine marshmallows and pumpkin. Slowly stir combined in orange juice; bring to a simmer over medium heat. Pour over pumpkin and pour into crust. Chill overnight or overnight to firm. Frost cover and chill overnight before serving.

Comments

VuNTuGuLuDYuNu writes:

⭐ ⭐ ⭐ ⭐

Perfect side dish! Zero prep, and absolutely delicious. After trying this out, I will definitely be making it again. The only change I made was substituting broth for water when cooking the wild rice. I used lentils from a local farmer's market, along with the vegetables. Just a tip: Let them cool completely before covering them with foil or plastic wrap and refrigerating them. The heat causes condensation to form, and if it runs off onto the bars, it makes the topping look like a soggy mess!

Orange Pumpkin Pie Recipe

Ingredients

Directions

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