ORANGE CRUSTED PUMPKIN PIE WITH BOURBON WHIPPED CREAM
This is a nice traditional spiced pumpkin pie with an added zestiness of orange in the crust and the filling. The boubon whipped cream is a nice kicked-up topping. Prep time includes chilling.
Provided by SaraFish
Categories Pie
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- For crust, mix flour, sugar and salt in medium bowl.
- Cut in shortening and butter until crumbly.
- Stir in orange peel and just enough orange juice to form a dough.
- Shape it in a ball and refrigerate for an hour.
- Roll dough out between wax paper and fit it into your deep-dish pie plate.
- Prick randomly with fork.
- Refrigerate another 20 minutes while you prepare the filling.
- For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
- Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
- Whisk dry ingredients into wet ingredients and set aside.
- Make your egg wash by stirring egg yolk and water together.
- Brush the entire crust with the egg wash and then pour the filling in.
- Bake about 35- 45 minutes in preheated 375 oven until filling is set.
- You may want to use foil to cover the crust if it starts getting too dark.
- Cool pie on rack.
- For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
- Serve a spoonful of cream on each piece of pie.
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