Orange-Pumpkin Graham Pie

Ingredients:
Crust:
1 1/3 cups Graham cracker crumbs 325 ml
1/3 cup ground almonds, toasted 75 ml
2 tbsp granulated sugar 25 ml
1/4 tsp grated orange rind 1 ml
1/3 cup butter melted


Filling:
2 pkg (each 106 g) vanilla instant pudding mix
1 can (385ml) evaporated milk
1 pkg (125gr) cream cheese softened
1 can (14oz/398ml) pumpkin puree
1 tbsp frozen orange juice concentrate, thawed 15 ml
1/2 tsp vanilla 2 ml
1/4 tsp each grated orange rind and ground cinnamon 1ml



Directions:
crust:

combine all ingredients and press into and up the sides of a 9 inch (23cm) pie plate. Bake in 350F (180C) for 6-8 minutes or until set. cool

filling:
In a bowl beat pudding mix with the evaporated milk about 1-2 minutes beat in cream cheese until well blended and smooth. Gradually beat in the remaining ingredients and pour into cooked crust. Freeze overnight or for 7-8 hours until firm.
Remove from freezer at least a half an hour before serving.
this pie freezes very well and I usually make it well ahead of when I want to serve it.