Adding orange zest to your pumpkin pie is easy. After you make the pumpkin custard—mixing the pumpkin purée with spices, eggs, and evaporated milk—add up to one tablespoon of zest.
Here's how I zest an orange: Wash a medium orange under running water and pat it dry with a clean towel. Grab a rasp (I like the Microplane) and lightly grate the outside skin of the orange.
Use mild pressure to avoid getting any of the bitter white pith underneath the skin. One medium orange should yield about one tablespoon of zest.
Whisk the zest into the custard well so that it's thoroughly mixed, then follow the recipe instructions for baking. That’s it!
If you like the orange zest in your pumpkin pie—I know you will!—consider adding orange zest to your whipped cream too.
The zest can easily be folded into whipped cream. Then add dollops to pie slices and be prepared for plenty of oohs and aahs.
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