American Pie Council

Pumpkin Pie with Grand Marnier Raisins


Pumpkin Pie with Grand Marnier Raisins
By Julie Hayashi

2 cups pumpkin puree, fresh or canned (I use fresh as I like the texture)
1 cup of heavy cream, higher the fat the richer the pie
2 tbsp. of orange juice
½ cup of Grand Marnier
¾ cup of raisins
½ cup packed dark brown sugar
½ cup + 1 tbsp. Of baker sugar
3 egg yolks
½ tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
½ tsp. orange zest
½ peel of an orange, peeled into strips
1 egg white
½ pie dough recipe – to follow

1. Put orange juice and rum into a bowl
2. Add raisins to bowl and soak until plumped, at least 15 minutes
3. Drain raisins and set liquid aside
4. Place cream in a pan and add orange peel
5. Bring cream to boil and set aside until cooled
6. Strain peel from cream. Discard peel
7. Preheat oven to 350
8. Place pie dough into 9 inch pie pan and refrigerate for 30 minutes or freeze for 15
9. Blind bake crust until almost completely done. Cool while making filling
10. Increase temperature of oven to 400
11. Beat egg yolks until light
12. Mix salt, cinnamon, ginger, nutmeg and cloves and set aside
13. Mix orange zest with sugars and set aside
14. Add pumpkin puree, spice mixture, sugar mixture, liqueur from raisins and heavy cream
15. Mix thoroughly
16. Fold in raisins
17. Brush bottom of pie crust lightly with egg white
18. Pour pumpkin mixture into pie crust
19. Bake for 15 minutes at 400 and then reduce the temperature to 325 and bake for another 60 to 90 minutes until the center is set. Cover crust edges with foil to prevent from getting to browned
20. Cool on rack for at least 2 hours
21. Refrigerate if not used after 2 hours, remove from refrigerator 30 minutes prior to serving
22. Serve with Whipped Cream flavored with Grand Marnier (optional)

Note: Pie will come out puffed up and fall while it cools due to the egg yolks
Pie is darker due to the brown sugar and liqueur

Pie Crust Recipe

188 G King Arthur All-Purpose Flour*
1 tbsp. sugar
1 tsp. kosher salt
4 tbsp. cold butter, cubed
4 tbsp. cold lard, cubed
¼ cup ice water

1. Sift flour, sugar and salt into a bowl
2. Add butter and lard
3. Cut butter and lard into flour mixture until pea size
4. Add ice water 1 tbsp. at a time until dough pinches together
5. Wrap in plastic wrap and chill at least 1 hour or over night

*Note: you can use KA perfect pastry blend, KA unbleached pastry flour or KA unbleached all-purpose flour