Orange Pumpkin Pie

Ingredients

• 1 pkg refrigerated prepared pie crusts
• 2 tsp sugar
• 1¼ tsp ground cinnamon, divided
• 1 tbsp milk
• red and green candied cherries
• 1 can pumpkin
• 1 can sweetened condensed milk (14 oz)
• 2 eggs
• 1 tsp grated orange peel
• ¼ tsp ground nutmeg
  

Method

1. Heat oven to 425 F/ 220 C. 
2. Let pie crusts stand at room temperature for 15 to 20 minutes. 
3. Unfold 1 crust, ease into 9" (23 cm) pie plate and flute edges.
4. Combine sugar and 1/4 teaspoon (1 ml) cinnamon in small bowl. 
5. Brush edges of crust lightly with milk. 
6. Sprinkle about 1/2 teaspoon (2 ml) sugar mixture. 
7. Bake for 8 to 10 minutes, or until lightly browned. Cool.
8. Use remaining crust to form pastry bow and ribbon. 
9. Cut 4 strips each 8" by 3/4". Place 1 strip on baking sheet. 
10. Cross at center with another strip. 
11. Secure strips together, using small amount of cold water.
12. Form bow over center of crossed strips, squeezing gently in center. 
13. Brush bow and ribbon lightly with milk. 
14. Sprinkle with remaining sugar mixture. 
15. Decorate center with red and green cherries. 
16. Bake for 6 to 8 minutes, or until lightly browned. Cool.
17. Combine remaining 1 tsp (5 ml) cinnamon and the remaining ingredients in medium mixing bowl. 
18. Beat at low speed of electric mixer until mixture is smooth. 
19. Microwave t high for 4 to 5 minutes, or until mixture is very hot and starts to set, stirring once or twice.
20. Pour into prepared pie crust. 
21. Place pie plate on saucer in microwave oven. Microwave at 50% (medium) for 15 to 21 minutes, or until center is set, rotating 3 or 4 times. 
22. *Using spatula, carefully loosen bow and ribbon from baking sheet. 
23. Place on top of filling. Cool.
    

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