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Pumpkin: Wolfgang Puck's Pumpkin Pie

Source of Recipe

Recipe via Meal-Master (tm) v8.06


List of Ingredients

Unbaked 10" Pie Shell
4 tb Sugar Syrup
1 tb Minced Orange Peel
2 tb Grand Marnier
1 Vanilla Bean, scraped
1 Cinnamon Stick
1/4 ts Fresh grated nutmeg
6 oz Fresh Cranberries
2 c Pumpkin Puree
1 c Brown Sugar, packed
1/2 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/2 ts Cloves
1 ds Salt
1 ds Fresh Ground White Pepper
4 Eggs
1 c Whipping Cream
1/2 c Half And Half
3 tb Bourbon



Recipe

Line a buttered 10-inch pie dish
or flan ring with the pie shell.
Refrigerate for 1/2 hour. Line with
parchment paper and fill with pie
weights or uncooked beans. Bake
at 350F 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.

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 degrees
for 30 to 40 minutes or until set.

YIELD: 6 - 8 Servings