Pumpkin Orange Crunch Pie

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JJOHN32 19

"A family favorite for the Thanksgiving dinner."
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1 h 10 m servings 403 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine 1 cup brown sugar, cornstarch, pumpkin pie spice, salt, and pumpkin.
  2. Stir in milk and eggs.
  3. Pour into pastry shell. Filling is generous--crimp edges high. Bake at 400 degrees F (205 degrees C) for 40 minutes.
  4. Meanwhile, combine remaining ingredients - 1 Tablespoon brown sugar, butter or margarine, flour, walnuts, and orange peel.
  5. Remove pie from oven, and spoon this nut mixture over pie.
  6. Return pie to oven, and bake 5 - 10 minutes more. Remove from oven and let cool.



This was very good and a nice change from the norm. Just make sure you fine chop the orange zest. I also used a deep dish pan and it was filled to the brim. Enjoy!

Very nice for company! They won't be expecting this when you say "pumpkin pie" for dessert! Really good. I'm making another tonight to take to work tomorrow. I think i'll impress my coworkers!! ...

I Love this recipe and think it is a real nice addition of both the orange and walnuts! Beautiful but I cooked it a bit longer after I put topping on-could be difference in ovens.

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