Orange Spice Pumpkin Pie

This dessert combines two classics in one: the all-American cream pie and the traditional spiced pumpkin pie.  Orange peel is added for a slight citrus hint that blends well with the spices.

ORANGE SPICE PUMPKIN PIE
-Adapted from Cooking Pleasures (Oct./Nov.07)
-8 servings

Pie Ingredients:
Dough for 1 (9-inch) pie crust
2/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
15 oz. can pure pumpkin
3 eggs
3/4 cup whipping cream
1 tablespoon dark rum, if desired
1 1/2 teaspoons grated orange peel

Topping Ingredients:
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Steps:

1. Heat oven to 425 degrees F.  Line 9-inch pie pan with dough. Whisk sugar, cinnamon, ginger, cloves and nutmeg in small bowl.
2. Whisk pumpkin and eggs in large bowl until well-blended. Whisk in spice mixture. Slowly whisk in 3/4 cup cream until combined. Whisk in rum and orange peel. Pour into pie crust.
3. Bake 10 minutes.  Reduce oven temperature to 350 degrees F; bake an additional 40-45 minutes or until slightly puffed around edge and toothpick in center comes out clean.  Cool on wire rack 2 to 3 hours.
4. Before serving, beat all topping ingredients in medium bowl at medium-high speed until stiff but dry peaks do not form. Serve with pie or pipe decoratively over pie using star tip.  Store in refrigerator.