Pumpkin Pie with Orange Marmalade1 cup all-purpose flour
1. Place the flour, ¼ teaspoon sugar and ½ 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 ¾" 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 ½ 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.
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