Orange Liqueur Pumpkin Pie

"I wish I could recall where this came from but it is so long ago I have forgotten. Whatever, it is a new twist on Pumpkin Pie and I enjoy it because it is not overly sweet and the liqueur and molasses gives it an interesting flavor. Granted, at this time of year, what we don't need is another pumpkin recipe but here goes anyway - enjoy."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Beat egg yolks slightly.
  • Add pumpkin, sugar, molasses and spices.
  • Stir in cream.
  • Fold in egg whites, beaten until they hold a definite shape.
  • Add orange liqueur.
  • Oven: 450 10 minutes.
  • 325 30 minutes approximate.
  • Please remember oven differ so check occasionally.
  • Preparation time does not include making pie crusts.

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Reviews

  1. This is the only pumpkin pie recipe we use in our family. It is very good even for people who don't really like the taste of pumpkin. The orange liquor ( we use Triple Sec) marries with the pumpkin to create a wonderful new taste treat. I found the recipe over 40 years ago in a copy of my mother's Gourmet magazine. am happy to find it here as I can no longer read my hand written, aged copy.
     
  2. Very flavorful and not too sweet. Beating the egg whites before adding them gives this pie a "chiffon" texture. Makes it seem very light! Thanks for a keeper!
     
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RECIPE SUBMITTED BY

This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
 
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