Ingrédients pour Orange Crusted Pumpkin Pie With Bourbon Whipped Cream
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup granulated sugar + 1 cup granulated sugar + 1/4 cup powdered sugar
- Vegetable Shortening
- Real Butter
- Orange Zest
- 2-4 tablespoons orange juice
- Brown Sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Ground Cloves
- Solid Pack Pumpkin
- Evaporated Milk
- 2 large eggs + 1 large egg yolk
- Egg Yolk
- 1 tablespoon water
- Whipping Cream
- 1 tablespoon bourbon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Crusted Pumpkin Pie With Bourbon Whipped Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Orange Crusted Pumpkin Pie With Bourbon Whipped Cream
- **Make the Crust:** In a medium bowl, combine 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt.
- Cut in 1 cup cold vegetable shortening and 1/2 cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the zest of 1 large orange and 2-4 tablespoons orange juice until a dough forms.
- Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the dough between two sheets of parchment paper to a 12-inch circle. Carefully transfer the dough to a 9-inch deep-dish pie plate.
- Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Refrigerate the crust for another 20 minutes while you prepare the filling.
- **Make the Filling:** In a large bowl, whisk together 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 2 large eggs, and the zest of 1/2 orange.
- Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
- **Prepare the Egg Wash:** In a small bowl, whisk together 1 large egg yolk and 1 tablespoon water.
- Brush the entire crust with the egg wash. Pour the pumpkin filling into the prepared crust.
- **Bake:** Bake in a preheated 375°F (190°C) oven for 35-45 minutes, or until a knife inserted near the center comes out clean. If the crust browns too quickly, cover the edges with aluminum foil.
- **Cool:** Let the pie cool completely on a wire rack before serving. This will allow the filling to set properly.
- **Make the Bourbon Whipped Cream:** In a chilled bowl, beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tablespoon bourbon with an electric mixer until stiff peaks form.
- Serve a spoonful of bourbon whipped cream on each slice of pie.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
96g
Fat
74g
Carbs
15g
