Recipe by Outta Here
A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time.
Top Review by Spencer #2
I thought the Grand Marnier would add a subtle fruity liqueor taste. Instead it was overpowering and tasted like we were doing shots of booze. Sorry, I wouldn't make again. Only a few people in my family could even finish their slice.
- nonstick cooking spray
- 30 gingersnap cookies, finely crushed
- 1 tablespoon sugar
- 4 tablespoons unsalted butter, melted
- 3 eggs
- 1 cup canned pumpkin (NOT pie filling mix)
- 1⁄2 cup evaporated milk
- 1 cup light brown sugar, firmly packed
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1 pinch salt
- 2 teaspoons orange peel, grated
- 1⁄4 cup Grand Marnier
- 3⁄4 cup whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon Grand Marnier
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Spray a 10-inch tart pan with nonstick cooking spray and set aside.
- Preheat oven to 325ºF.
- Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
- Transfer to the tart pan, spreading over the bottom.
- Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
- Remove from the oven and cool on a rack.
- Put eggs into a large bowl and whisk lightly.
- Slowly whisk in pumpkin and milk.
- Stir in the sugars and spices, salt, orange peel and Grand Marnier.
- Pour into cooled crust.
- Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
- Remove from oven and cool on rack. Then cover lightly and refrigerate.
- Just before serving, make topping.
- Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
- Serve wedges of tart with a dollop of cream on top.