Ingredients for Orange Liqueur Pumpkin Pie
- 2 large egg yolks
- 1 (15 ounce) can pumpkin puree
- White Sugar
- ¼ cup molasses
- Salt
- Cinnamon
- Nutmeg
- Heavy Cream
- 2 large egg whites
- 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau)
- 1 (9-inch) prepared pie crust
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How to Make Orange Liqueur Pumpkin Pie
- Preheat oven to 450°F (232°C).
- In a large bowl, gently beat 2 large egg yolks.
- Add 1 (15 ounce) can pumpkin puree, ¾ cup granulated sugar, ¼ cup molasses, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Mix well to combine.
- Stir in 1 cup heavy cream.
- In a separate bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the egg whites into the pumpkin mixture.
- Stir in 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau).
- Pour filling into your prepared 9-inch pie crust.
- Bake at 450°F (232°C) for 10 minutes.
- Reduce oven temperature to 325°F (163°C) and bake for approximately 30 minutes, or until a knife inserted near the center comes out clean. Check frequently as ovens vary.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
50g
Fat
49g
Carbs
5g
