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Candied Orange Pumpkin Pie Recipe (with Video)

Vegetarian, Pescatarian, Gluten

Discover our Candied Orange Pumpkin Pie Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h30min | Cook 3h30min


Vegan Flaky Pie Dough
- 0.5 Vegan Flaky Pie Dough
Candied Orange Slices
- 2 Navel oranges
- 800 g Granulated sugar
- 960 g water
Sweetened Condensed Oat Milk
- 300 g oat milk
- 100 g Granulated sugar
- 29 g Vegan butter, unsalted, margarine-style (e.g. Violife)
- 0.5 tsp Vanilla extract
Pie Filling
- 40 g Orange marmelade
- 110 g light brown sugar
- 1 tsp Orange zest
- 14 g Cornstarch
- 1 tsp Cinnamon
- 0.5 tsp Ginger
- 0.25 tsp Nutmeg
- 0.25 tsp Cloves
- 0.25 tsp Allspice
- 0.25 tsp Cardamom
- 57 g Vegan sour cream
- 425 g Canned pumpkin purée
- 153 g Sweetened Condensed Oat Milk
- 30 g Orange juice
- 150 g Liquid egg substitute
- 1 tsp Kosher salt, Diamond Crystal or reduce by half
- 2 tsp Vanilla extract
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Make the Candied Orange Slices
1. With a sharp knife, slice the oranges into 1/8 inch rounds
2. Bring a large pot of water to a boil and blanch the orange slices for 5 mins
3. Drain and repeat Step 2 two more times - this removes the bitterness from the orange rind, but if you don't mind the bitterness, you can skip directly to Step 4
4. Bring the 4 cups each of water and sugar to a boil in a large pot
5. Add the orange slices and simmer on medium low, flipping occasionally, until they are tender and translucent, 45 mins - 1 hr
6. Transfer the slices to a heatproof container, being careful not to tear them, then pour the hot syrup over
7. Cool the slices to room temperature
8. Candied Orange Slices can be made ahead and refrigerated for up to 1 week
Make the Sweetened Condensed Oat Milk
1. Combine oat milk and sugar in a medium, heavy-bottomed pot
2. Bring to a boil over medium-high heat, then reduce the heat to medium-low; be vigilant, as the mixture will boil over if left unattended
3. Simmer the oat milk, whisking occasionally, until the mixture is reduced by 1/2; it should measure 200 g or 2/3 cup
4. Off the heat, whisk in the vegan butter until it is emulsified, then add the vanilla; cool to room temperature
5. Sweetened Condensed Oat Milk can be made ahead and refrigerated for up to 1 week
Roll out and blind bake the pie crust
1. Preheat the oven to 425 F and place a rack at the bottom of the oven
2. Take out one round of pie crust 15 mins before you intend to roll it out
3. On a lightly floured surface, beat the disk with a rolling pin until it is about 1/2 inch thick
4. Roll out the dough into a 13-inch round, then transfer it to a 9-inch standard-depth pie plate
5. Trim the edges with scissors so that there is an even 1/2-inch overhang around the rim of the plate
6. Fold over the edges of the pie dough so that the crust is raised about 1/4 inch above the edge of the plate
7. Hold the thumb of your left hand (use opposite hands if you are a leftie) inside the rim of the crust and position the thumb and index finger of your right hand on the other side of the crust, straddling your left thumb
8. Press out with your left thumb while pressing in your right thumb and index finger. Continue around the rim of the pie until the entire crust is decoratively crimped
9. Freeze the crust for 15 mins, until solid
10. Place a sheet of parchment paper over the frozen crust and fill with beans or weights up to the rim of the pie plate
11. Bake the crust at 425 F until the edges are beginning to brown, about 25 mins
12. Remove the weight and parchment and reduce the oven temperature to 350 F
13. Brush the inside of the crust with the orange marmalade, then return the crust to the oven for another 5 mins, until the marmalade is just beginning to caramelize
Make the Pie Filling and bake the pie
1. Reduce the oven temperature to 325 F
2. Combine the brown sugar and orange zest in a large bowl and rub it together with your fingers until it is fragrant
3. To the bowl, add the spices and cornstarch and stir to combine
4. Add the vegan sour cream and mix until smooth
5. Add the pumpkin purée and mix until smooth
6. Add the Sweetened Condensed Oat Milk, egg substitute, orange juice, salt, and vanilla, and mix until fully combined
7. Pour the filling into the blind baked crust and place the pie in the oven
8. Create a crust protector with a piece of aluminum foil: fold it in half, then half again, then into progressively narrower triangles, keeping the center at the same point; trim the outer edge and cut out the inside of the triangle to fit the size of your pie plate; unfurl it and place is gently over the top of the crust in the oven
9. Bake the pie until the edges are set and bubbling but the center still wobbles slightly, 60 - 70 mins
10. Cool the pie for at least 1 hour
11. Remove 8 or 9 of the prettiest orange slices from the syrup; blot them dry then cut them in half with a sharp knife
12. Arrange the slices in an overlapping pinwheel around the edge of the pie
13. Serve the pie at room temperature; slice with a serrated knife to avoid crushing the orange slices

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