Everyone loves this Grand Marnier-flavored pumpkin pie.
1cup chopped walnuts
1cup packed dark brown sugar
1 9-inch unbaked piecrust (store-bought is fine)
Pinch of ground nutmeg
1cuppumpkin puree, canned or fresh
2tablespoonsGrand Marnier liqueur
Preheat the oven to 375°F.
In a small bowl, combine the walnuts, ¼ cup of the brown sugar, and ½ teaspoon of cinnamon. Spread evenly on the bottom of the piecrust. In a separate bowl, whisk the eggs for about 30 seconds. Add the evaporated milk, the remaining 1 teaspoon cinnamon, salt, ginger, cloves, nutmeg, the remaining ¾cup of brown sugar, pumpkin, and Grand Marnier. Whisk for about 30 seconds, until smooth. Pour over the walnuts in the piecrust.
Bake on a cookie sheet for 40-45 minutes, until the center is set. Remove from the oven and let stand for 15 minutes before serving.