Pumpkin Pie With Candied Orange Peel Recipes

ORANGE PUMPKIN PIE

Steps:

• Preheat oven to 350 deg F.
• Follow instructions for pie pastry recipe. Roll out half the dough and line a 9 inch pie plate and flute the edges.
• Mix the brown sugar, spices and orange rind together.
• Blend in the rest of the ingredients and pour into prepared pie shell.
• Bake and watch the edges. Cover the edges with a pie cover or aluminum foil once they are golden brown.
• Bake until middle of the pie is set.

PUMPKIN PIE WITH CANDIED ORANGE PEEL

Steps:

• 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.

MOM'S PUMPKIN PIE

Steps:

• Beat eggs, add sugar, milk and spices. Then add pumpkin and orange juice and mix well. Pour into chilled pie crusts. Bake 400 degrees for about 40-45 minutes or until set.
• If you start with fresh pumpkin, bake or boil it first until tender. If you boiled it, drain off water and cook on top of stove to dry a little, stirring often.

ORANGE SPICE PUMPKIN PIE

Steps:

• Heat oven to 425°F.
• Line 9-inch pie pan with dough.
• Whisk sugar, cinnamon, ginger, cloves and nutmeg in small bowl.
• Whisk pumpkin and eggs in large bowl until well-blended.
• Whisk in spice mixture.
• Slowly whisk in 3/4 cup cream until combined.
• Whisk in rum and orange peel.
• Pour into pie crust.
• Bake 10 minutes.
• Reduce oven temperature to 350°F.; bake an additional 40 to 45 minutes or until slightly puffed around edge and toothpick inserted in center comes out clean. (Mine seemed to take forever to cook and did take longer than 50 minutes.).
• Cool on wire rack 2 to 3 hours.
• Store in refrigerator.

ORANGE AND SPICE PUMPKIN PIE

Steps:

• Make crust:
• Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
• Make filling:
• Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
• Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.