pumpkin pie with grand marnier raisins

Name: Pumpkin Pie with Grand Marnier Raisins
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 2 cup(s) pumpkin puree, fresh or canned; 1 cup(s) heavy cream; 2 tablespoon(s) orange juice; 1/2 cup(s) grand marnier; 3/4 cup(s) raisins; 1/2 cup(s) dark brown sugar; 1/2 cup(s) baker sugar; 1 tablespoon(s) baker sugar; 3 - egg yolks; 1/2 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 1 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cloves; 1/2 teaspoon(s) orange zest; 1/2 - peel of an orange; 1 - egg white; 1/2 - pie dough

11 Pinches 2 Photos

Julie Hayashi

Fremont, CA

Updated on May 21, 2015

Pie will come out puffed up and fall while it cools due to the egg yolks Pie is darker due to the brown sugar and liqueur

Rate

prep time 1 Hr 30 Min

cook time 1 Hr 30 Min

method Bake

yield 8 serving(s)

Ingredients

2 cups pumpkin puree, fresh or canned
1 cup heavy cream
2 tablespoons orange juice
1/2 cup grand marnier
3/4 cup raisins
1/2 cup dark brown sugar
1/2 cup baker sugar
1 tablespoon baker sugar
3 - egg yolks
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon orange zest
1/2 - peel of an orange
1 - egg white
1/2 - pie dough

How To Make pumpkin pie with grand marnier raisins

Step 1

1. Put orange juice and rum into a bowl 2. Add raisins to bowl and soak until plumped, at least 15 minutes 3. Drain raisins and set liquid aside 4. Place cream in a pan and add orange peel 5. Bring cream to boil and set aside until cooled 6. Strain peel from cream. Discard peel 7. Preheat oven to 350 8. Place pie dough into 9 inch pie pan and refrigerate for 30 minutes or freeze for 15 9. Blind bake crust until almost completely done. Cool while making filling 10. Increase temperature of oven to 400

Step 2

11. Beat egg yolks until light 12. Mix salt, cinnamon, ginger, nutmeg and cloves and set aside 13. Mix orange zest with sugars and set aside 14. Add pumpkin puree, spice mixture, sugar mixture, liqueur from raisins and heavy cream 15. Mix thoroughly 16. Fold in raisins 17. Brush bottom of pie crust lightly with egg white 18. Pour pumpkin mixture into pie crust 19. Bake for 15 minutes at 400 and then reduce the temperature to 325 and bake for another 60 to 90 minutes until the center is set. Cover crust edges with foil to prevent from getting to browned 20. Cool on rack for at least 2 hours
Step 3

21. Refrigerate if not used after 2 hours, remove from refrigerator 30 minutes prior to serving 22. Serve with Whipped Cream flavored with Grand Marnier (optional)
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