Best Citrus Pumpkin Pie With Grand Marnier Cream Recipes

Pumpkin-Grand Marnier Tart With Gingersnap Crust image

Provided by Outta Here

Categories Tarts

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 20

nonstick cooking spray
30 gingersnap cookies, finely crushed
1 tablespoon sugar
4 tablespoons unsalted butter, melted
3 eggs
1 cup canned pumpkin (NOT pie filling mix)
1/2 cup evaporated milk
1 cup light brown sugar, firmly packed
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch salt
2 teaspoons orange peel, grated
1/4 cup Grand Marnier
3/4 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon Grand Marnier
1/2 teaspoon vanilla extract

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.

CITRUS PUMPKIN PIE WITH GRAND MARNIER CREAM image

Number Of Ingredients 5

*2 tsps. each lemon peel and orange peel
*1 cup whipping cream
*1 tb. sugar
*1 tb. Grand Marnier
*3 tbs. chopped candied orange peel

Steps:

Mix 2 tsps. each grated lemon peel and orange peel into pumpkin pie filling. Bake and cool as directed. DO AHEAD: Can be made 1 day ahead. Cover and chill. Beat 1 cup chilled whipping cream, 1 tb. sugar, and 1 tb. Grand Marnier until peaks form. Spread whipped cream over pie. Garnish with 3 tbs. chopped candied orange peel.

Perfect Pumpkin Pie image

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Nonstick vegetable oil spray
1 Butter Pie Crust dough disk
1 (15-ounce) can pure pumpkin
3/4 cup (packed) golden brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Pinch of ground cloves
3 large eggs
1 1/4 cups heavy whipping cream

Steps:

Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.
Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer.
Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.