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Wolfgang Puck's Pumpkin Pie

 

128

Yield

1

pie

Prep

55

min

Cook

65

min

Ready

120

min

Trans-fat Free, High Fiber
 

Ingredients

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 canne 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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 64063% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 319mg 106%
Sodium 341mg 14%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 21%
Sugars g
Protein 24g
Vitamin A 409% Vitamin C 17%
Calcium 17% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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