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1
Preheat oven to 400 degrees F.
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2
Line pie shell with aluminum foil and fill with pie weights or dry beans.
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3
Bake until set, about 7-8 minutes.
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4
Carefully remove weights and foil, brush pastry with egg mixture and bake until golden-brown, 15-20 minutes.
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5
For filling: Position rack in center of oven and preheat to 340F.
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6
Blend sugar, spices and salt in large bowl.
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7
Whisk in pumpkin and molasses, then add cream and eggs.
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8
Stir in marmalade and liqueur.
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9
Pour filling into crust.
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10
Bake until almost set, about 55-60 minutes.
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11
Let cool atleast 2 hours.
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12
For orange peel: Remove peel from oranges in 2 inch wide strips using a vegetable peeler.
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13
Slice lengthwise into very fine julienne.
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14
Bring 2 cups water to rapid boil.
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15
Add peel and blanch 5 minutes.
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16
Drain well.
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17
Add sugar and 1/4 cup water to saucepan.
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18
Cook over low heat until sugar is dissolved, swirling pan occasionally.
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19
Return peel to saucepan.
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20
Place over medium heat and boil until most of liquid is evaporated and mixture is pale golden-brown, swirling pan occasionally, about 5 minutes.
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21
Remove from heat.
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22
Gradually stir in liqueur mixture.
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23
Cool to room temperature; if orange peel crystallizes, add 2 more tblsps liquid and heat gently until liquid dissolves.
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24
Just before serving, whip cream to very soft peaks.
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25
Add sugar and continue whipping until billowy peaks form.
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26
Mound about 3/4 cup whipped cream in center of pie.
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27
Sprinkle with orange peel, decoratively.
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28
Pass remaining whipped cream separately.
