Wolfgang Puck's Pumpkin Pie
Yield
1 piePrep
55 minCook
65 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10-inch, single crust, unbaked |
|
| 4 | tablespoons |
sugar syrup
|
* |
| 1 | tablespoon |
orange zest
minced |
|
| 2 | tablespoons |
liqueur
grand marnier or cointreau, orange flavor |
|
| 1 | each |
vanilla bean
split and scraped |
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | x |
nutmeg
grated |
*
|
| 6 | ounces |
cranberries
fresh |
|
| 2 | cups |
canned pumpkin purée
|
|
| 1 | cup |
brown sugar
dark, packed |
*
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cloves
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
white pepper
fresh ground |
*
|
| 4 | large |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
light cream (half&half)
|
|
| 3 | tablespoons |
bourbon
|
|
| 1 | x |
ice cream
cinnamon |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10-inch, single crust, unbaked |
|
| 6E+1 | ml |
sugar syrup
|
* |
| 15 | ml |
orange zest
minced |
|
| 3E+1 | ml |
liqueur
grand marnier or cointreau, orange flavor |
|
| 1 | each |
vanilla bean
split and scraped |
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | x |
nutmeg
grated |
*
|
| 173.4 | ml/g |
cranberries
fresh |
|
| 473 | ml |
canned pumpkin purée
|
|
| 237 | ml |
brown sugar
dark, packed |
*
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
cloves
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
white pepper
fresh ground |
*
|
| 4 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
light cream (half&half)
|
|
| 45 | ml |
bourbon
|
|
| 1 | x |
ice cream
cinnamon |
*
|
Directions
Line a buttered 10-inch pie dish or flan ring with pastry.
Refrigerate for ½ hour.
Line with parchment paper and fill with pie weights or uncooked beans.
Bake at 350℉ (180℃) F 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℉ (190℃) F for 30 to 40 minutes or until set.
Serve warm with cinnamon ice cream, if desired.
