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 1/4 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 3/4 cup whipped cream in center of pie.
Sprinkle with orange peel, decoratively.
Pass remaining whipped cream separately.
Ingredients:
1 sour cream pie crusts, rolled out to fit 9 inch pie dish ( in my recipes)
1 eggs, mixed with
1 tablespoon water
1 cup lightly packed brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
1 1/2 cups pumpkin puree
1 tablespoon molasses
1 cup whipping cream
2 eggs, lightly beaten to blend
1/4 cup orange marmalade
2 tablespoons Grand Marnier or 2 tablespoons Cointreau liqueur
2 large oranges
2 cups water
1/2 cup sugar
1/4 cup water
1 tablespoon Grand Marnier ( or 1/4 cup fresh orange juice)
3 tablespoons water
1 cup whipping cream
2 tablespoons icing sugar
Steps/Methods:
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 1/4 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 3/4 cup whipped cream in center of pie.
Sprinkle with orange peel, decoratively.
Pass remaining whipped cream separately.
