Pumpkin Pie With Candied Orange Peel Food

PUMPKIN ORANGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

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.

SIMPLE CANDIED ORANGE PEEL

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.