In a medium mixing bowl, combine evaporated milk and pudding mix.
Beat on low speed for 2 minutes. Mixture will be thick. Set aside.
In a medium mixing bowl, beat cream cheese until nice and fluffy, about 3 minutes .
Gradually beat in frozen orange juice concentrate. Beat until mixed well.
Stir in grated orange peel.
Gradually beat in pudding mixture.
Add orange food coloring to desired color.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4+ hours.
Best served cold.