Best Citrus Pumpkin Pie With Grand Marnier Cream Recipes

ORANGE PUMPKIN PIE

Steps:

• Preheat oven to 350 deg F.
• Follow instructions for pie pastry recipe. Roll out half the dough and line a 9 inch pie plate and flute the edges.
• Mix the brown sugar, spices and orange rind together.
• Blend in the rest of the ingredients and pour into prepared pie shell.
• Bake and watch the edges. Cover the edges with a pie cover or aluminum foil once they are golden brown.
• Bake until middle of the pie is set.

PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST

Steps:

• CRUST:.
• Spray a 10-inch tart pan with nonstick cooking spray and set aside.
• Preheat oven to 325ºF.
• Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
• Transfer to the tart pan, spreading over the bottom.
• Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
• Remove from the oven and cool on a rack.
• FILLING:.
• Put eggs into a large bowl and whisk lightly.
• Slowly whisk in pumpkin and milk.
• Stir in the sugars and spices, salt, orange peel and Grand Marnier.
• Pour into cooled crust.
• Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
• Remove from oven and cool on rack. Then cover lightly and refrigerate.
• Just before serving, make topping.
• Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
• Serve wedges of tart with a dollop of cream on top.

PUMPKIN PIE WITH CANDIED ORANGE PEEL

Steps:

• Preheat oven to 400 degrees F.
• Line pie shell with aluminum foil and fill with pie weights or dry beans.
• Bake until set, about 7-8 minutes.
• Carefully remove weights and foil, brush pastry with egg mixture and bake until golden-brown, 15-20 minutes.
• For filling: Position rack in center of oven and preheat to 340F.
• Blend sugar, spices and salt in large bowl.
• Whisk in pumpkin and molasses, then add cream and eggs.
• Stir in marmalade and liqueur.
• Pour filling into crust.
• Bake until almost set, about 55-60 minutes.
• Let cool atleast 2 hours.
• For orange peel: Remove peel from oranges in 2 inch wide strips using a vegetable peeler.
• Slice lengthwise into very fine julienne.
• Bring 2 cups water to rapid boil.
• Add peel and blanch 5 minutes.
• Drain well.
• Add sugar and ¼ cup water to saucepan.
• Cook over low heat until sugar is dissolved, swirling pan occasionally.
• Return peel to saucepan.
• Place over medium heat and boil until most of liquid is evaporated and mixture is pale golden-brown, swirling pan occasionally, about 5 minutes.
• Remove from heat.
• Gradually stir in liqueur mixture.
• Cool to room temperature; if orange peel crystallizes, add 2 more tblsps liquid and heat gently until liquid dissolves.
• Just before serving, whip cream to very soft peaks.
• Add sugar and continue whipping until billowy peaks form.
• Mound about ¾ cup whipped cream in center of pie.
• Sprinkle with orange peel, decoratively.
• Pass remaining whipped cream separately.