Pumpkin pie with cranberry marmalade

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Sugar Syrup
1 tablespoon Orange zest
2 tablespoons Grand Marnier
1 Vanilla bean; split and scraped
1 Cinnamon stick or pinch of ground
; cinnamon
¼ teaspoon Ground nutmeg
8 ounces Fresh cranberries
2 cups Pumpkin puree; preferably made
; with fresh pumpkin
1 cup Dark brown sugar
1 teaspoon Ground ginger
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground cloves
1 pinch Salt
1 pinch Ground white pepper
4 Eggs; lightly beaten
1½ cup Heavy cream
3 tablespoons Bourbon

Directions

CRANBERRY MARMALADE

PIE FILLING

Preheat the oven to 375 degrees F.

Roll out the dough and line a 10 x 1-inch flan ring or a 10-inch shallow pie dish. Trim the edges and refrigerate for 30 minutes. Line with parchment paper and fill with pie weights or beans. Bake 15 minutes, remove the paper and beans, and bake 10 minutes longer.

Meanwhile, prepare the cranberry marmalade: In a stainless steel saucepan, combine the sugar syrup, orange zest, Grand Marnier, vanilla bean, cinnamon stick and nutmeg. Bring to a boil, reduce the heat, add the cranberries, and simmer for 3 to 5 minutes, until the berries are softened. Cool and remove the vanilla bean and the cinnamon stick. Spread the mixture in a thin layer over the bottom of the pre-baked tart shell.

Prepare the filling: In a large bowl, combine the pumpkin puree, sugar, ginger, cinnamon, nutmeg, cloves, salt and pepper. Whisk in the eggs, cream, and bourbon and mix well. Pour into the tart shell.

Bake 35 to 40 minutes, until the filling is firm to the touch.

Serve with ice cream of your choice.

Serves 12

From Wolfgang Puck: Adventures in the Kitchen (Random House Publishing).

Spencer Christian's Wine Selection:To accompany pumpkin pie, I recommend Taylor Fladgate LBV port.

Converted by MC_Buster.

NOTES : From Chef and author Wolfgang Puck Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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