Orange Liqueur Pumpkin Pie
Add a decadent twist to a holiday classic with this Orange Liqueur Pumpkin Pie, a dessert that effortlessly blends velvety pumpkin filling with the bright, citrusy undertones of orange liqueur. This recipe transforms a traditional pumpkin pie into a show-stopping centerpiece, thanks to the addition of Grand Marnier or Cointreau, which enhances the rich spices of cinnamon, ginger, and nutmeg. A golden-baked crust cradles the luscious filling, while optional garnishes of whipped cream and orange zest lend an elegant finishing touch. Perfect for festive gatherings or a cozy evening treat, this pie is as fragrant as it is flavorful. With easy prep and a bake time of under an hour, this unique take on pumpkin pie is sure to impress family and friends alike. Serve chilled or at room temperature, and get ready to savor every sweet, spiced bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, pre-made or homemade)
- 15 oz Pumpkin puree
- 1 cup Heavy cream
- 2 tbsp Orange liqueur (e.g., Grand Marnier or Cointreau)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.25 tsp Salt
- 1 cup Whipped cream (optional, for serving)
- 1 tsp Orange zest (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish. Trim and crimp the edges as desired. If using a pre-made crust, simply fit it into the dish.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, and orange liqueur until smooth.
Add the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt to the mixture. Stir until fully combined.
Crack the eggs into a separate bowl. Lightly beat them with a fork, then add them to the pumpkin mixture. Whisk until the filling is smooth and well-blended.
Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
Place the pie on the middle rack of your preheated oven. Bake for 50-55 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool completely on a wire rack. This will take about 2 hours.
Once cooled, optionally garnish the pie with whipped cream and a sprinkle of orange zest for extra flavor and presentation.
Slice and serve the pie. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 343.6 g | 125% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 182.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
