Turkish Pumpkin Pie, Yes Really
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- 1 can(s)
- (15 ounce) pure pumpkin puree
- 1/2 c
- cream cheese, low-fat
- 3/4 c
- 1/2 tsp
- pumpkin pie spice or to taste
- 4 large
- eggs, beaten lightly
- 3 oz
- brewed turkish coffee that has cooled
- single piecrust, baked (regular or graham cracker)
- 1 c
- heavy cream
- 1 1/2 tsp
- 1 tsp
- finely grated orange zest
- 3/4 tsp
- orange flower water
ORANGE BLOSSOM WHIPPED CREAM
1Preheat oven to 375 degrees F. In a large bowl whisk together the pumpkin, cream cheese, sugar, and the pumpkin spice.
Stir eggs and coffee into pumpkin mixture until combined.
2Pour pumpkin mixture into baked crust. It's a good idea to cover edges of crust with foil to. Bake for 45 to 50 minutes or until the middle looks set.
Cool completely on a rack. Chill as soon as it's cooled until ready to serve.
Serve with Orange Whipped Cream and additional spice mix sprinkler lightly on top.
3Make whipped cream while pie is baking and keep well chilled until needed.