Orange Pumpkin Pie 1995 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.

SOUR CREAM ORANGE PUMPKIN PIE

Steps:

• PREHEAT oven to 425 degrees F.
• COMBINE eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, orange peel and salt in medium bowl; mix well. Pour into prepared pie shell.
• BAKE for 15 minutes. Reduce temperature to 350 degrees F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.
• COMBINE 1 1/4 cups sour cream, 2 tablespoons granulated sugar, 2 teaspoons thawed frozen orange juice concentrate (or orange-flavored liqueur) and 1/2 teaspoon grated orange peel in small bowl.
• SPREAD with Sour Cream Orange Topping; bake for 8 minutes. Cool completely on wire rack. Garnish as desired.

ORANGE LIQUEUR PUMPKIN PIE

Steps:

• Beat egg yolks slightly.
• Add pumpkin, sugar, molasses and spices.
• Stir in cream.
• Fold in egg whites, beaten until they hold a definite shape.
• Add orange liqueur.
• Oven: 450 10 minutes.
• 325 30 minutes approximate.
• Please remember oven differ so check occasionally.
• Preparation time does not include making pie crusts.

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.

ORANGE-SPICE PUMPKIN PIE

Steps:

• Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350°F.
• Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center, about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)

SOUR CREAM ORANGE PUMPKIN PIE

Steps:

• PREHEAT oven to 425 degrees F.
• COMBINE eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, orange peel and salt in medium bowl; mix well. Pour into prepared pie shell.
• BAKE for 15 minutes. Reduce temperature to 350 degrees F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.
• COMBINE 1 1/4 cups sour cream, 2 tablespoons granulated sugar, 2 teaspoons thawed frozen orange juice concentrate (or orange-flavored liqueur) and 1/2 teaspoon grated orange peel in small bowl.
• SPREAD with Sour Cream Orange Topping; bake for 8 minutes. Cool completely on wire rack. Garnish as desired.

ORANGE PUMPKIN PIE 1995

Steps:

• Beat all together, pour into lined pastry shell and bake 450 degrees F for 10 minutes.
• Reduce heat to 350 degrees F and continue to bake 50 minutes or until knife inserted into center comes out clean.