Crust:
1 cup all purpose flour
2 Tbsp granulated sugar
1/2 tsp cinnamon
6 Tbsp cold butter
3 Tbsp cold water
Filling:
2 eggs beaten
1 cup brown sugar
1 tsp cinnamon
1/2 tsp each ginger and nutmeg
1 and 1/2 grated orange rind
1 and 1/2 cups pumpkin puree
1 Tbsp all purpse flour
1 and 1/2 cups half and half
Grand Marnier Whipped Cream:
1 cup whipping cream
3 Tbsp powdered sugar
2 Tbsp Grand Marnier
Crust:
In a food processor, combine flour, sugar and cinnamon. Cut in the butter until mixture is
course
With machine, slowly add the water. When dough begins to clump, stop
Roll out to fit in a 9 inch pie plate. Crimp edges
Filling:
In a mixing bowl, combine the eggs, brown sugar, cinnamon, ginger, nutmeg, orange rind, pumpkin, flour and cream.
Beat together and mix evenly
Pur filling into pie shell
Bake at 450 for 15 minutes
Lower heat to 350. bake for 45 minutes until set
Cook on a rack
When ready to serve, make whipped cream
Whip the cream into soft peaks.
Add sugar
Beat until stiff
Stir into Grand Marnier
Serve on top of pie slices