Orange-Spice Pumpkin Pie

Recipe Ingredients

		Flaky Pie Crust Dough - (see recipe)
1		Pure pumpkin - (15 oz)
1 cup	160g / 5.6oz	Dark brown sugar - (packed)
3 cups	594g / 20oz	Eggs (large)
1 1/4 cups	296ml	Heavy whipping cream
2 tablespoons	30ml	Dark rum
2 tablespoons	30ml	Finely-chopped crystallized ginger
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Grated orange peel
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Preheat oven to 375 degrees. 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 degrees.

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.)

This recipe yields 8 servings.

Source:
Bon Appetit, November 2001

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