Orange Crusted Pumpkin Pie with Bourbon Whipped Cream

Recipe by SaraFish
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For crust, mix flour, sugar and salt in medium bowl.
  • Cut in shortening and butter until crumbly.
  • Stir in orange peel and just enough orange juice to form a dough.
  • Shape it in a ball and refrigerate for an hour.
  • Roll dough out between wax paper and fit it into your deep-dish pie plate.
  • Prick randomly with fork.
  • Refrigerate another 20 minutes while you prepare the filling.
  • For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
  • Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
  • Whisk dry ingredients into wet ingredients and set aside.
  • Make your egg wash by stirring egg yolk and water together.
  • Brush the entire crust with the egg wash and then pour the filling in.
  • Bake about 35- 45 minutes in preheated 375 oven until filling is set.
  • You may want to use foil to cover the crust if it starts getting too dark.
  • Cool pie on rack.
  • For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
  • Serve a spoonful of cream on each piece of pie.
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