Pumpkin Pie with Candied Orange Peel

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READY IN: 1hr 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Line pie shell with aluminum foil and fill with pie weights or dry beans.
  • Bake until set, about 7-8 minutes.
  • Carefully remove weights and foil, brush pastry with egg mixture and bake until golden-brown, 15-20 minutes.
  • For filling: Position rack in center of oven and preheat to 340F.
  • Blend sugar, spices and salt in large bowl.
  • Whisk in pumpkin and molasses, then add cream and eggs.
  • Stir in marmalade and liqueur.
  • Pour filling into crust.
  • Bake until almost set, about 55-60 minutes.
  • Let cool atleast 2 hours.
  • For orange peel: Remove peel from oranges in 2 inch wide strips using a vegetable peeler.
  • Slice lengthwise into very fine julienne.
  • Bring 2 cups water to rapid boil.
  • Add peel and blanch 5 minutes.
  • Drain well.
  • Add sugar and ¼ cup water to saucepan.
  • Cook over low heat until sugar is dissolved, swirling pan occasionally.
  • Return peel to saucepan.
  • Place over medium heat and boil until most of liquid is evaporated and mixture is pale golden-brown, swirling pan occasionally, about 5 minutes.
  • Remove from heat.
  • Gradually stir in liqueur mixture.
  • Cool to room temperature; if orange peel crystallizes, add 2 more tblsps liquid and heat gently until liquid dissolves.
  • Just before serving, whip cream to very soft peaks.
  • Add sugar and continue whipping until billowy peaks form.
  • Mound about ¾ cup whipped cream in center of pie.
  • Sprinkle with orange peel, decoratively.
  • Pass remaining whipped cream separately.
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