Spiced Mandarin Orange “Cutie” Pie

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee’s Kitchen possible!

The best part about winter is the fact that it’s citrus season, and one of my favorite snacks is Cuties. Cuties are delicious, sweet, easy to peel mandarin oranges.

As you can probably tell by the name of this recipe, Cuties were the inspiration behind this pie! There are a lot of different directions you can take an orange pie, but ultimately I decided to pair the filling with winter spices like cinnamon, nutmeg, and ginger. It creates a lovely winter dessert—a flavorful mandarin orange custard inside a crisp, spiced gingersnap crust.

Why You’ll Love This Mandarin Orange Pie

• Bright Citrus Flavor: Uses both fresh mandarin zest and orange juice concentrate for a true orange flavor.
• Cozy Winter Spices: Ground cinnamon, nutmeg, and ginger balance the sweetness of the orange custard.
• Simple Prep: A quick 5-minute pre-baked crust and a whisk-and-pour custard filling that bakes in under 20 minutes.
• Make-Ahead Friendly: Chills well in the refrigerator, making it an easy holiday dessert to prepare in advance.

What’s in this Pie? (and Why It Works)

Getting the texture and flavor of this citrus custard pie just right comes down to a few key ingredient choices:

Mandarin Orange (Cutie) Zest & Juice Concentrate

I used orange juice concentrate as opposed to regular orange juice because it’s seven times more concentrated than regular juice. This means you can get more orange flavor using less liquid. Additionally, fresh Cutie zest adds aromatic citrus oils for a fresh fruit essence.

Sweetened Condensed Milk NOT Evaporated Milk

Do not try to substitute sweetened condensed milk with evaporated milk, the consistencies are different. The condensed milk adds sweetness, also ensuring the custard fully sets for better texture and slicing.

Egg Yolks Only

I only used egg yolks because I want the fat from the eggs to help the pie congeal, but egg whites are primarily water and would make the pie too runny.

Gingersnap Crust

Crushed gingersnap cookies creates a zippy, spiced foundation for the citrus filling. I used Challenge butter for the crust in this recipe. Challenge products are my favorite because they use fresh milk and cream from local dairies, and they’re put in the dairy case in just 24 hours, as opposed to 5-7 days, which is the case for most other brands.

A Special Garnish: Roasted Cutie Mandarin Segments

An excellent addition to the pie is roasted Cutie segments. Citrus fruits take on heightened flavor when they’re roasted, and it makes a great addition to the top of the pie.

Can I Make This Pie Ahead of Time?

One of my favorite things about this pie—especially if you’re making it for a holiday or dinner party—is that it is practically made to be prepped in advance!

Because the custard needs at least 3 hours to chill and set, making it a day ahead of time is actually ideal. It gives the citrus and warm spices time to marry together and to completely set for easy slicing.

• In the fridge: Keep the pie loosely covered with plastic wrap or foil in the refrigerator for up to 4 to 5 days.
• When you’re ready to serve: Take it out of the refrigerator, add garnishes, slice and serve.

Fun Ways to Switch it Up

Summer Orange Creamsicle Pie

If you leave out the custard spices, it tastes more like a creamsicle—perfect for summer. In this case, I would recommend swapping out the gingersnap crust for a classic graham cracker or vanilla wafer crust.

Chocolate Cookie Crust

You could swap the gingersnap crust for chocolate cookie crust. While some of the warm, winter spice flavor would be lost, dark chocolate and orange are a classic pairing.

Good to Know Before You Bake

Can I use fresh orange juice instead of frozen concentrate?

I strongly recommend sticking with frozen concentrate for the filling! Regular fresh orange juice has too much water content, which will make the custard runny. Concentrate gives you seven times the bold citrus flavor without thinning the filling.

Can I use other mandarin/clementine orange varieties instead of Cutie clementines?

Absolutely! While Cuties (California clementines) inspired the recipe, any sweet, seedless mandarin variety from your grocery store will work for both the fresh zest and the roasted garnish.

How do I know when the custard is finished baking?

Look for edges that are set and a center that jiggles slightly like gelatin when you give the pie pan a gentle nudge. Don’t worry if the center seems a bit soft—it will firm up as it chills in the fridge.

I made this recipe on Fox59! If you’re interested in some more citrus desserts try my No Bake Margarita Pie or my Lime and Coconut Avocado Tart recipes.

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