Wolfgang Puck's Pumpkin Pie

Recipe Ingredients

		Unbaked 10-inch single - crust pie shell
4 tablespoons	60ml	Sugar syrup
1 tablespoon	15ml	Minced orange peel
2 tablespoons	30ml	Grand Marnier
1		Vanilla bean - split and
1		Cinnamon stick
		Fresh grated nutmeg
6 oz	170g	Fresh cranberries
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	Cloves
1		Salt
1		Fresh 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

Wolfgang Puck is a German-born chef who has made his mark here in California. He has such goldmines as Spago's in LA and Stars in the City plus a few more salted away around the globe. This is Wolfgang Puck's very own punkin' pie. How does it stack up against Grandma's? 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 350F 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 375F for 30 to 40 minutes or until set.

Serve warm with cinnamon ice cream, if desired.

Source:
Lancaster County Amish Cookbook

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