Orange Liqueur Pumpkin Pie
photo by Outta Here
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 3 egg yolks
- 2 cups pumpkin (not pie filling)
- 1⁄2 cup white sugar (or brown)
- 1⁄4 cup molasses
- 1 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon nutmeg
- 2 cups heavy cream
- 3 egg whites
- 3 ounces orange liqueur
- 2 -8 inches pie crusts
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
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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.
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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.