Wolfgang Puck's Pumpkin Pie

Recipe Ingredients

		Pastry for 10" pie shell
		Cranberry Marmalade
4 tablespoons	60ml	Minced orange zest
4 tablespoons	60ml	Sugar syrup
2 tablespoons	30ml	Grand Marnier
1		Vanilla bean - split
1		Cinnamon stick
		Freshly-grated nutmeg - to taste
6 oz	170g	Fresh cranberries
		Pumpkin Filling
2 cups	474ml	Pumpkin puree
1 cup	160g / 5.6oz	Dark brown sugar - (packed)
1/2 teaspoon	2.5ml	Cinnamon
1 teaspoon	5ml	Ginger
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Ground cloves
1		Salt
1		Freshly-ground white pepper
4		Eggs
1 cup	237ml	Whipping cream
1/2 cup	118ml	Half-and-half
3 tablespoons	45ml	Bourbon
		Cinnamon ice cream - (optional)

Recipe Instructions

Line a buttered 10-inch pie dish or flan ring with pastry. Refrigerate for 1/2 hour. Line with parchment paper and fill with pie weights or uncooked beans. Bake at 350 degrees for 25 minutes, or until crust is golden. Let cool. Remove paper and beans.

Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg. Bring to boil. Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened. Remove vanilla bean and cinnamon stick.

Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side with smoked meat, fowl or curry.)

In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper. Beat in eggs, cream, half-and-half and bourbon. Pour into pastry shell. Bake at 375 degrees for 30 to 40 minutes or until set.

Serve with cinnamon ice cream, if desired.

This recipe yields 6 servings.

Source:
Wolfgang Puck

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