Citrus Pumpkin Pie With Grand Marnier Cream Recipes

GRAND MARNIER APPLES WITH ICE CREAM

Grand Marnier Apples with Ice Cream image

This is so easy and so delicious. Great for your holiday dinner parties. It will have them begging for more.

Provided by TIME2SING

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 cups orange juice
4 apples - peeled, cored and sliced
4 teaspoons ground cinnamon
4 scoops vanilla ice cream
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
¼ cup amaretto liqueur
4 chocolate wafer cookies

Steps:

In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 69.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 5.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 57.7 mg, Sugar 53.9 g

CITRUS PUMPKIN PIE WITH GRAND MARNIER CREAM

Citrus Pumpkin Pie With Grand Marnier Cream image

Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.

Categories Milk/Cream Food Processor Citrus Dessert Bake Thanksgiving Lemon Orange Triple Sec Pumpkin Fall Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 teaspoons grated lemon peel
2 teaspoons grated orange peel
Perfect Pumpkin Pie
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Grand Marnier
3 tablespoons chopped candied orange peel
Garnish: 3 tablespoons chopped candied orange peel.

Steps:

Mix lemon peel and orange peel into Perfect Pumpkin Pie filling. Bake and cool as directed.
Beat chilled whipping cream, sugar, and Grand Marnier until peaks form. Spread over pie. Garnish with candied orange peel.
Do Ahead
Can be made 1 day ahead. Cover and chill.

PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST

Pumpkin-Grand Marnier Tart With Gingersnap Crust image

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.

Provided by Outta Here

Categories Tarts

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

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

Steps:

CRUST:.
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.
FILLING:.
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.

GRANDMA'S PUMPKIN ICE CREAM PIE

Grandma's Pumpkin Ice Cream Pie image

My grandma's treasured recipe for a delicious, easy dessert, perfect for early fall. Garnish with sliced pecans and swirl on a few loose graham cracker crumbs and top with whipped cream, if desired.

Provided by Valetta Gale Cannon

Categories Fruits and Vegetables Vegetables Squash

Time 2h10m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup canned pumpkin
½ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 quart vanilla ice cream, softened
1 (9 inch) prepared graham cracker crust

Steps:

Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
Cover and freeze until firm, about 2 hours.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 29 mg, Fat 14.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 446.4 mg, Sugar 39.8 g

PUMPKIN LEMON PIE

Pumpkin Lemon Pie image

:) This is a Grand Champion Winner at the Illinois State Fair in 1987. We really didn't care for the lemon topping, but will be making again because the pumpkin part was really good and creamy! I might make the topping again minus the lemon and about 1 Tbsp more brown sugar. :)

Provided by sweetcakes

Categories Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

9 inches pie crusts, unbaked
2 eggs, slightly beaten
16 ounces pumpkin
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1 1/3 cups half-and-half
1 cup sour cream
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon lemon peel, grated
1/4 cup pecans, chopped

Steps:

Pie filling:.
Mix all ingredients of pie filling. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 for 45 minutes. Cool 20 minutes.
Blend sour cream, brown sugar, lemon juice and lemon peel. Spread mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans. This can be served warm or cold.

Nutrition Facts : Calories 363.8, Fat 21.9, SaturatedFat 9.1, Cholesterol 80.4, Sodium 313.6, Carbohydrate 38.1, Fiber 1.7, Sugar 21.2, Protein 6

PERFECT PUMPKIN PIE

Perfect Pumpkin Pie image

Categories Milk/Cream Food Processor Egg Ginger Dessert Bake Thanksgiving Pumpkin Fall Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick vegetable oil spray
1 Butter Pie Crust dough disk
1 (15-ounce) can pure pumpkin
3/4 cup (packed) golden brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Pinch of ground cloves
3 large eggs
1 1/4 cups heavy whipping cream

Steps:

Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.
Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer.
Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.

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