Pumpkin Gingerbread Pie....

Pumpkin Gingerbread Pie

Pumpkin pie is one of my all time favorite's...I love it any time of the year...I recently found this recipe and was so interested I had to make it...the orange marmalade flavor and the molasses...I love both...It is rich and flavorful and would be a great addition to any holiday table....

Pumpkin Pie with Orange Marmalade
1 2/3 cups pumpkin puree (canned or fresh)
2 Tbs. orange marmalade
3 Tbs. molasses
1/2 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
3 eggs, lightly beaten
1 cup heavy cream

Preheat an oven to 425°F.
Make your favorite pie dough recipe, or buy premade...it is up to you!

On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 20 to 30 minutes.
Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Transfer the pie shell to a wire rack and let cool.
In a large bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon and the remaining 1/2 tsp. salt. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.
Bake for 15 minutes. Reduce the oven temperature to 325°F and bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pie to a wire rack and let cool. Top each slice with a dollop of whipped cream.

here are the ingredients...

this is so easy...everything goes in the bowl and using a wire whip....

just stir the heck out of it....please note it is important to this recipe that you use heavy cream...not sure why but who am I to argue....

make sure it is well stirred and then pour into your prepared shell....

bake according to directions.....while it is baking, this is fun....

go outside and pick up some pretty leaves..(not sure what happened to my leaf cookie cutter) wash your leaves, and pat dry....

press them onto pie dough that has been rolled out and cut around with a knife....

then tear away the remaining dough.....

carefully place in a dish, sprinkle with coarse sugar if you like, and bake 10-15 minutes at 425

finished and ready for decorating....

pie out of the oven...oh my it smells so good...a little like gingerbread....

decorate!

Enjoy, with a great big dollop of fresh whip cream.....

Cheers to Happy  !!