Crust:
1 cup all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
6 tablespoons cold butter or margarine
2 to 3 tablespoons cold water
Filling:
2 eggs, beaten
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon each ginger and nutmeg
1 1/2 teaspoons grated orange rind
1 1/2 cups pumpkin puree
1 tablespoon all purpose flour
1 1/2 cups half and half
Grand Marnier Whipped Cream:
1 cup whipping cream
3 tablespoons powdered sugar
2 tablespoons Grand Marnier

Preparation Instructions:

1. In a food processor, combine the flour, sugar and cinnamon. Cut in the butter until mixture looks like coarse meal.

2. With machine running, slowly add the water. When dough begins to clump into a ball, stop machine.

3. Roll out to fit a 9 inch pie plate. Crimp edges.

4. In a mixing bowl, combine the eggs, brown sugar, cinnamon, ginger, nutmeg, orange rind, pumpkin, flour and cream. Beat together to combine evenly.

5. Pour filling into the pie shell.

6. Bake at 450 degrees for 15 minutes. Lower heat to 350 degrees.

7. Bake for 45 minutes or until set. Cool on a rack.

8. At serving time, whip cream to soft peaks. Add sugar. Beat until stiff. Stir in Grand Marnier. Serve dolloped on each piece of pie.