Wolfgang Puck's Pumpkin Pie
Source of Recipe
Wolfgang Puck
1 Unbaked 10-inch single-crust pie shell
4 tb Sugar syrup
1 tb Minced orange peel
2 tb Grand Marnier
1 Vanilla bean, split and -scraped
1 Cinnamon stick
Fresh grated nutmeg
6 Oz. fresh cranberries
2 c Pumpkin puree
1 c Dark brown sugar, packed
1/2 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/2 ts Cloves
dash Salt
dash Fresh ground white pepper
4 Eggs
1 c Whipping cream
1/2 c Half and half
3 tb Bourbon
Cinnamon ice cream, optional
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.
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