Citrus Pumpkin Pie With Grand Marnier Cream Food
CITRUS PUMPKIN PIE WITH GRAND MARNIER CREAM
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.
Categories Milk/Cream Food Processor Citrus Dessert Bake Thanksgiving Lemon Orange Triple Sec Pumpkin Fall Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Mix lemon peel and orange peel into Perfect Pumpkin Pie filling. Bake and cool as directed.
- Beat chilled whipping cream, sugar, and Grand Marnier until peaks form. Spread over pie. Garnish with candied orange peel.
- Do Ahead
- Can be made 1 day ahead. Cover and chill.
PERFECT PUMPKIN PIE
Categories Milk/Cream Food Processor Egg Ginger Dessert Bake Thanksgiving Pumpkin Fall Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
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.
PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST
A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time.
Provided by Outta Here
Categories Tarts
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 20
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
Number Of Ingredients 5
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.
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