Pumpkin Pie

November and Thanksgiving recipes are synonymous with most cooks. I usually like to offer a different dish or two each year. Dessert usually has most input from family members. For the last few years I have served a White Chocolate Pistachio Cranberry Tart. The recipe is included on the blog. However, last year the second option on the dessert buffet (pecan pie) was the cause of more leftovers of the rich dessert that knocked the tart from the top choice. I came across a recipe in a magazine "Jewish Journal" which was a freebe at the grocery store. I thought this sounded like a pumpkin pie with great flavor.

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Pumpkin Pie

1 1/2 cups canned pumpkin

1 teaspoon grated orange zest

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1 teaspoon grated orange zest

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

2 eggs

1 1/3 non-dairy creamer

2 tablespoons Bourbon, rum, or brandy

9 inch unbaked pie shell

Non -dairy whipped topping

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In mixer bowl, combine pumpkin, orange zest, sugar, and spice. Add eggs, creamer, Bourbon. Mix until well blended. Pour into pie shell. Bake at 425 degrees 15 minutes, reduce heat to 350 degrees and bake 30 to 40 minutes longer or until set. Cool, then refrigerate. Garnish with twisted orange peel. Serve with whipped topping.