Orange-Spice Pumpkin Pie

Submitted by Leslie in Texas

"Even traditionalists will love this version of pumpkin pie, which is accented with grated orange peel. Originally from a November 2001 issue of Bon Appetit.This recipe is written using recipe #334484 ,Flaky Pie Crust Dough but you probably could substitute your own favorite pie dough recipe.."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 425.24 g can pumpkin puree
• 236.59 ml dark brown sugar, packed
• 3 large eggs
• 295.73 ml heavy whipping cream
• 29.58 ml dark rum
• 29.58 ml finely chopped crystallized ginger
• 4.92 ml ground cinnamon
• 4.92 ml grated orange peel
• 1.23 ml ground nutmeg
• 1.23 ml salt

directions

1. Preheat oven to 375 degrees.
2. Roll out dough on lightly floured surface to a 10-inch round.
3. Transfer to a 9-inch diameter pie dish.
4. Fold overhang under and crimp edge decoratively.
5. Pierce dough all over with fork.
6. Freeze pie shell for 15 minutes.
7. Line crust with foil and dried beans or pie weights.
8. Bake until sides are set, about 12 minutes.
9. Remove foil and beans or weights.
10. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer.
11. Transfer crust to rack.
12. Reduce oven temperature to 350 degrees.
13. Whisk pumpkin and brown sugar in medium bowl to blend.
14. Add remaining ingredients and whisk until blended.
15. Pour filling into crust.
16. Bake pie until filling is set in center, about 1 hour, covering rim of pie with foil to prevent overbrowning, if necessary.
17. Transfer pie to rack and cool 30 minutes.
18. Chill uncovered until cold, at least 3 hours.
19. Can be made 1 day ahead. Cover and keep chilled after the pie is cold.