Thanksgiving Day Menu: Luscious pumpkin pie with orange marmalade

Comparte

Besides the turkey, nothing says Thanksgiving more than pumpkin pie. Here is my version of the quintessential fall dessert with a twist: two spoons of orange marmalade for a citric flavor that makes this recipe more festive.

Pumpkin Pie with Orange Marmalade

Ingredients for 8 portions

For the crust
1 3/4 cups of all purpose flour
1 Tsp. of sugar
12 Tbs. of cold butter
1/4 cup of ice water

Place the flour and the sugar in the bowl of a food processor, using the dough blade. Pulse.
Add half of the butter. Pulse a few times.
Add the rest of the butter and keep pulsing until the butter and the flour form coarse crumbs.
Add some of the water and pulse a couple of times, adding more water until the crumbs form a ball.
Take the dough a make a disc. Place it on a floured plastic wrap and refrigerate for at least 30 minutes.

For the custard
4 eggs, lightly beaten
1 cup of sugar
2 cups of pumpkin puree
2 Tbs. of orange marmalade
3 Tbs. of molasses
1/2 Tsp. ground cloves
1/4 Tsp. freshly grated nutmeg
1 Tsp. ground cinnamon
1 cup heavy cream

Preheat an oven to 425°F.
On a floured surface, roll the dough with a dusted roller, until 1/4-inch thick.
Transfer the dough to a deep pie dish and slightly press the bottom and sides of the dish.
Trim the edges and form a rim, decorating either with fingers or a fork. In this case, I decorated with dough leaves.
Line the pie shell with parchment paper and fill with pie weights or dried beans.
Cover the edges of the crust with aluminum foil.
Bake for 20 minutes.
Transfer the pie shell to a wire rack and let cool.
In a large bowl, stir together the eggs, sugar, pumpkin, marmalade, molasses and spices.
Add the cream and stir until smooth.
Pour the filling into the pie shell. Bake for 15 minutes.
Reduce the oven temperature to 325°F and bake for 1 hour or until a toothpick inserted into the center comes out clean.
Transfer the pie to a wire rack and let cool.