Pumpkin Pie with Orange Marmalade

1 cup all-purpose flour
teaspoon plus 1 cup sugar
1 teaspoon salt
8 tablespoons chilled unsalted butter, cut into small pieces
1 2/3 cups fresh or canned pumpkin puree
2 Tbs. orange marmalade
3 Tbs. molasses
teaspoon ground cloves
teaspoon ground nutmeg
teaspoon ground cinnamon
3 eggs, lightly beaten
1 cup heavy cream

1.  Place the flour, teaspoon sugar and teaspoon salt in the bowl of a food processor and pulse once to combine. Add the butter and process in short pulses until large crumbs form, about 1 minute. Turn mixture out onto a pastry board and press together with hands to form a small round, about 5" diameter and " thick. Cover with plastic wrap and chill for at least 1 hour.
2.  On a lightly floured surface, roll out the dough into a 12" round. Place in a 9" pie pan, letting about 1" of dough overhang. Fold under excess dough, press it down to make a thick rim, and decoratively flute by pressing a thumb into the pastry at regular intervals. Refrigerate 20-30 minutes.
3.  Preheat oven to 425 F. Line bottom of pie shell with pie weights to prevent pastry from puffing up and bake for 20 minutes. Transfer to a wire rack, cool for handling and remove weights.
4.  In a large bowl, stir together the pumpkin, marmalade, molasses, 1 cup sugar, the cloves, nutmeg, cinnamon and the remaining teaspoon salt.   Add the eggs and cream and stir until smooth. Pour into the pie shell and smooth the top.
5.  Bake for 15 minutes. Reduce heat to 325 F. and bake until a knife inserted into the center comes out clean, approximately 35 to 40 minutes more.
6.  Cool on a wire rack.

Yield: One pie, serving  8-10.

Adapted from a recipe appearing in the Williams-Sonoma Catalog,  fall 1998.

Tap here on Bette MacDonald's Pumpkin Pie for a more traditional approach to pumpkin pie and to get directions for baking pumpkin if you  have access to sweet pumpkins. 

This recipe has not been kitchen tested.

You can find this and related recipes by tapping here on the Home Cookin' index.

 

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