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Pumpkin pie gets a flavor boost

Pumpkin PieGive 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!

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Pumpkin Pie with Orange Bitters

Prep time: 10 minutes    Bake time: 50-60 minutes

1        unbaked 9” deep-dish pie shell (4-cup volume)
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
2        teaspoons Angostura orange bitters*
1/4    teaspoon vanilla extract*
1        can (15 oz.) Libby’s pure pumpkin
1        can (12 fl. oz.) evaporated milk

Preheat oven to 425°F. In a small bowl mix sugar with salt and spices. In a large bowl whisk together eggs, orange bitters and vanilla. Whisk in sugar mixture and pumpkin. Gradually stir in evaporated milk. Pour into pie crust; bake on lower oven rack for 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

PumpkinPie whole RH Nov2013


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  1. Rosie's Kitchen
    Posted November 30, 2013 at 2:24 pm | Permalink

    LOVE the orange bitters in pumpkin pie. It subtly enhances all the pie flavors — I will always add bitters to my pumpkin pies from now on!

    • Posted November 30, 2013 at 6:26 pm | Permalink

      Yea!! Next on my orange bitters recipe to-do list is cornbread laced with a few cranberries.

      • Lena
        Posted October 17, 2014 at 12:50 pm | Permalink

        Looking forward to trying both your soup recipe and the pie recipe.

        • Posted October 17, 2014 at 3:26 pm | Permalink

          Yeah Lena! Angostura bitters adds depth and flavor complexity to so many foods. I compare it to soy sauce or anchovy paste—not the flavor itself—but when you taste my soup or pumpkin pie, you will know immediately that something is deliciously different. Very much like you’re aware of the flavor difference with soy sauce, but cannot always identify what it is. Aromatic bitters is the same way.

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