Pumpkin Pie with Grand Marnier Raisins

Julie Hayashi


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

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1 Hr 30 Min
1 Hr 30 Min


2 c
pumpkin puree, fresh or canned
1 c
heavy cream
2 Tbsp
orange juice
1/2 c
grand marnier
3/4 c
1/2 c
dark brown sugar
1/2 c
baker sugar
1 Tbsp
baker sugar
egg yolks
1/2 tsp
2 tsp
1 tsp
ground ginger
1/4 tsp
ground cloves
1/2 tsp
orange zest
peel of an orange
egg white
pie dough


11. 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
211. 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
321. 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)

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Fruit
Regional Style: Southern