Give your pumpkin pie a dee-lish flavor boost with Angostura orange bitters. It’s the perfect pumpkin partner because the flavor complements and enhances the pie ingredients. This is now my go-to pumpkin pie — a bit less sugar, a splash of vanilla, and orange bitters. Yumm. Thanksgiving, here we come!
Pumpkin Pie with Orange Bitters
Prep time: 10 minutes Bake time: 50-60 minutes
2/3 cup sugar*
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash each ground nutmeg and cloves*
2 large eggs
1 can (15 oz.) pure pumpkin
2 teaspoons Angostura orange bitters*
1/4 teaspoon vanilla extract*
1 can (12 fl. oz.) evaporated milk
1 unbaked 9” deep-dish pie shell (4-cup volume)
Preheat oven to 425°F. In a small bowl, mix sugar with salt and spices. Beat eggs in a large bowl. Stir in pumpkin, orange bitters, vanilla, and sugar mixture. Gradually stir in evaporated milk. Pour into pie crust; bake 15 minutes. Reduce temperature to 350°F. Bake 40-50 minutes or until a knife inserted near center comes out clean. Cool pie on wire rack for 2 hours. Serve immediately or refrigerate.
* Kitchen Notes:
– Ingredients with asterisks are my personal variations to the Libby’s canned pumpkin label recipe. Use the label recipe as is, or your own favorite recipe. The real game changer is Angostura orange bitters.
– Try adding fresh orange zest along with the orange bitters.
Nutrition information per serving (8): 303 calories, 13g fat (4.94g sat fat), 60mg chol, 7g protein, 40g carb, 315mg sodium, 2.2g fiber