PUMPKIN PIE WITH CANDIED ORANGE PEEL
Make and share this Pumpkin Pie with Candied Orange Peel recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- Line pie shell with aluminum foil and fill with pie weights or dry beans.
- Bake until set, about 7-8 minutes.
- Carefully remove weights and foil, brush pastry with egg mixture and bake until golden-brown, 15-20 minutes.
- For filling: Position rack in center of oven and preheat to 340F.
- Blend sugar, spices and salt in large bowl.
- Whisk in pumpkin and molasses, then add cream and eggs.
- Stir in marmalade and liqueur.
- Pour filling into crust.
- Bake until almost set, about 55-60 minutes.
- Let cool atleast 2 hours.
- For orange peel: Remove peel from oranges in 2 inch wide strips using a vegetable peeler.
- Slice lengthwise into very fine julienne.
- Bring 2 cups water to rapid boil.
- Add peel and blanch 5 minutes.
- Drain well.
- Add sugar and ¼ cup water to saucepan.
- Cook over low heat until sugar is dissolved, swirling pan occasionally.
- Return peel to saucepan.
- Place over medium heat and boil until most of liquid is evaporated and mixture is pale golden-brown, swirling pan occasionally, about 5 minutes.
- Remove from heat.
- Gradually stir in liqueur mixture.
- Cool to room temperature; if orange peel crystallizes, add 2 more tblsps liquid and heat gently until liquid dissolves.
- Just before serving, whip cream to very soft peaks.
- Add sugar and continue whipping until billowy peaks form.
- Mound about ¾ cup whipped cream in center of pie.
- Sprinkle with orange peel, decoratively.
- Pass remaining whipped cream separately.
Nutrition Facts : Calories 777.8, Fat 42, SaturatedFat 21.6, Cholesterol 214.4, Sodium 343.5, Carbohydrate 97.4, Fiber 3.1, Sugar 76.1, Protein 7.6
PUMPKIN ORANGE CAKE
"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.
Nutrition Facts : Calories 445 calories, Fat 17g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 395mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.
CLASSIC PUMPKIN PIE WITH CANDIED PECAN TOPPING
Make and share this Classic Pumpkin Pie with Candied Pecan Topping recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Roll and press crust into 9-inch glass pie plate .
- Do not bake .
- Heat oven to 350°F degrees .
- For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
- Mix well .
- Pour into unbaked pie crust.
- Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
- Do not overbake .
- Cool completely .
- Grease baking sheet lightly with shortening .
- For topping, combine granulated sugar and water in small saucepan .
- Cook and stir on medium heat until sugar dissolves .
- Increase heat .
- Bring to a boil .
- Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
- Stir briskly Spread quickly in thin layer on baking sheet .
- Cool completely Break into pieces .
- Sprinkle around edge of pie .
- (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .
Nutrition Facts : Calories 309.9, Fat 17.2, SaturatedFat 5.1, Cholesterol 72.8, Sodium 232, Carbohydrate 35.8, Fiber 1.8, Sugar 26.8, Protein 6.3
ORANGE AND SPICE PUMPKIN PIE
Categories Fruit Juice Egg Ginger Dessert Bake Thanksgiving Orange Pumpkin Fall Cinnamon Sour Cream Bon Appétit
Yield Serves 8
Number Of Ingredients 21
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
Categories Milk/Cream Ginger Dessert Bake Thanksgiving Orange Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
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.)
RAYS OF SUNSHINE - HOMEMADE CANDIED ORANGE PEEL
Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.
Provided by French Tart
Categories Lemon
Time P3DT15m
Yield 1 Large Jar
Number Of Ingredients 4
Steps:
- Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
- Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
- Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
- Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
- Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.
- Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.
- Toss the peel in extra caster sugar to coat it lightly.
- Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
- Store in airtight containers until ready to use.
- The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.
- Snip into smaller pieces as and when you need it.
Nutrition Facts : Calories 1530.4, Fat 0.9, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 392.3, Fiber 18.9, Sugar 372.9, Protein 7.4
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