Pumpkin Pie with Orange Bitters

This is the pumpkin pie I’ll be making for company or for me this Thanksgiving! Along with traditional pumpkin pie spices, the addition of orange bitters adds a delicious enhancement that has made this recipe my annual favorite. For an extra yum topping, I add generous dashes of aromatic or orange bitters to sweetened whipped cream. We need doubling up of things this year!  Wishing you health and contentment in this thankful season.

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Pumpkin Pie with Orange Bitters

My friend Rita created this recipe for Angostura Bitters. The flavor twist is brilliant!

Prep Time10 minutes mins

Cook Time1 hour hr

Course: Dessert

Keyword: canned pumpkin

Servings: 8

Author: Rosemary Mark

Ingredients

• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• Dash each ground nutmeg and cloves*
• 2 large eggs
• 1 can (15 oz) pure pumpkin puree
• 2 teaspoons Angostura orange bitters*
• 1 teaspoon grated orange zest, optional
• 1/4 teaspoon vanilla extract*
• 1 can (12 fl oz) evaporated milk
• 1 unbaked deep-dish pie shell ( (4-cup volume)

Instructions

• Preheat oven to 425 F.
• In a small bowl, stir together sugar, cinnamon, ginger, salt, nutmeg, and cloves.
• Beat eggs in a large bowl. Stir in pumpkin, orange bitters, orange zest if using, vanilla, and sugar mixture. Gradually stir in evaporated milk.
• Pour pumpkin mixture into unbaked pie shell; bake 15 minutes. Reduce temperature to 350 F. Bake 40-50 minutes or until knife inserted near center comes out clean. Cool pie on a wire rack for 2 hours. Serve immediately or refrigerate.

Notes

Ingredients with asterisks are Rita's personal variations to the Libby's canned pumpkin label recipe. Use the Libby's recipe, or your own favorite recipe. The real game-changer is Angostura orange bitters. A little fresh orange zest along with the orange bitters boosts the orange flavor a touch more.