Prep 20 mins
Cook 40 mins
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.
- 3 egg yolks
- 473.18 ml pumpkin (not pie filling)
- 118.29 ml white sugar (or brown)
- 59.14 ml molasses
- 4.92 ml salt
- 3.69 ml cinnamon
- 3.69 ml nutmeg
- 473.18 ml heavy cream
- 3 egg whites
- 85.04 g orange liqueur
- 2-8 inch pie crusts
- 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.
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.
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!