Pumpkin Pie with Orange Marmalade1 cup all-purpose flour
¼ teaspoon plus 1cup 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
½ teaspoon groundcloves
¼ teaspoon groundnutmeg
½ teaspoon groundcinnamon
3 eggs, lightly beaten
1 cup heavy cream
1. Place the flour, ¼ teaspoon sugar and ½ teaspoon salt in the bowl of a food processor and pulse once tocombine. Add the butter and process in short pulses until large crumbs form, about 1minute. Turn mixture out onto a pastry board and press together with hands to form a smallround, about 5″ diameter and ¾” thick. Cover withplastic wrap and chill for at least 1 hour.
2. On a lightly floured surface, roll out the dough into a 12″ round. Place ina 9″ pie pan, letting about 1″ of dough overhang. Fold under excess dough, pressit down to make a thick rim, and decoratively flute by pressing a thumb into the pastry atregular intervals. Refrigerate 20-30 minutes.
3. Preheat oven to 425° F. Line bottom of pie shell with pie weights to preventpastry from puffing up and bake for 20 minutes. Transfer to a wire rack, cool for handlingand remove weights.
4. In a large bowl, stir together the pumpkin, marmalade, molasses, 1 cup sugar, thecloves, nutmeg, cinnamon and the remaining ½ teaspoon salt. Add the eggs and cream and stir until smooth. Pour into the pie shell and smooththe top.
5. Bake for 15 minutes. Reduce heat to 325° F. and bake until a knife inserted intothe 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 fora more traditional approach to pumpkin pie and to get directions for bakingpumpkin if you have access to sweet pumpkins.
This recipe has not been kitchen tested.
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