Orange Crusted Pumpkin Pie With Bourbon Whipped Cream Recipes

Steps:

• For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
• Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
• Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
• For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

Steps:

• Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack.
• Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter.
• Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours.
• Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch.
• Top off your feast with one (or more!) of these tasty pies.

Steps:

• For crust, mix flour, sugar and salt in medium bowl.
• Cut in shortening and butter until crumbly.
• Stir in orange peel and just enough orange juice to form a dough.
• Shape it in a ball and refrigerate for an hour.
• Roll dough out between wax paper and fit it into your deep-dish pie plate.
• Prick randomly with fork.
• Refrigerate another 20 minutes while you prepare the filling.
• For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
• Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
• Whisk dry ingredients into wet ingredients and set aside.
• Make your egg wash by stirring egg yolk and water together.
• Brush the entire crust with the egg wash and then pour the filling in.
• Bake about 35- 45 minutes in preheated 375 oven until filling is set.
• You may want to use foil to cover the crust if it starts getting too dark.
• Cool pie on rack.
• For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
• Serve a spoonful of cream on each piece of pie.

Steps:

• To make the cinnamon crunch, preheat the oven to 350 degrees F.
• Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
• Reduce the oven temperature to 300 degrees F.
• To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
• Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
• Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
• Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

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.

Steps:

• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
• Preheat oven to 375°F with rack in middle.
• Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.
• Whisk together remaining ingredients and pour into cooled shell.
• Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.