My Very Cool Pumpkiny Orange Pie - Kraft Recipes Top
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My Very Cool Pumpkiny Orange Pie

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What You Need

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Make It

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  • 1. In bowl with a hand mixer or beat by hand the cream cheese for 1 minute to break it up a little. Then add the orange zest, pumpkin pie spice, the canned pumpkin, and the can of sweetened condensed milk and beat for 3 to 4 minute more to make sure that everything is thoroughly mixed and smooth.
  • 2. Pour filling into the Honey Maid Graham Pie Crust. Smooth top of pie. Cover with provided lid or plastic wrap.
  • 3. Refrigerate 3 to 4 hours or until firm. (Can be made the day before.) Slice and serve up!!!!

Special Equipment Needed


If you don't have orange peel you can use dried orange peel. You can make your own graham crust for a 9-inch pie plate from scratch and let it cool completing before adding filling. Also you can make it in a 9x13 pan to make it into squares. Using the filling (you may have to double up on the filling if need be.} above and making your own graham cracker crust that comes up the sides of the pan just a little. Just pour the filling over the prepared cool crust in the 9x13 pan and chill as above. *IF PIE DOESN'T CHILL UNTIL FIRM PLACE WHOLE IN THE FREEZER, FREEZE 1 OR 2 HRS. OR UNTIL FROZEN!!!! Slice and serve up!!!!*

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