Pumpkin Pie with Orange Marmalade
Pumpkin Pie with Orange Marmalade is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
70 minutes
Servings:
10
Serves 8 to 10.
The key to making a flaky, all-butter crust is to handle the ingredients as little as possible. Cut the butter into the flour just until it forms pea-size crumbs; this means that small bits of butter will still be visible. A common misconception when making pie dough is that the butter holds the flour together. The ice water actually performs this function, so avoid overblending the butter.
Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp. plus 1 cup sugar
- 1 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, cut into small
pieces - 2 to 3 Tbs. ice water
- 1 2/3 cups pumpkin puree (see related tip
at left) - 2 Tbs. orange marmalade
- 3 Tbs. molasses
- 1/2 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. ground cinnamon
- 3 eggs, lightly beaten
- 1 cup heavy cream
- Whipped cream for serving
Directions:
In a food processor, combine the flour, the 1/4 tsp. sugar and 1/2 tsp. of the salt and pulse once to blend. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the water until large, moist crumbs form, about 10 seconds more.
Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat an oven to 425°F.
On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 20 to 30 minutes.
Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Transfer the pie shell to a wire rack and let cool.
In a large bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon and the remaining 1/2 tsp. salt. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.
Bake for 15 minutes. Reduce the oven temperature to325°F and bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pie to a wire rack and let cool. Top each slice with a dollop of whipped cream.
Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat an oven to 425°F.
On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 20 to 30 minutes.
Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Transfer the pie shell to a wire rack and let cool.
In a large bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon and the remaining 1/2 tsp. salt. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.
Bake for 15 minutes. Reduce the oven temperature to
Serves 8 to 10.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Katherine from
The best pumpkin pie
I have made this several years and it is always a hit!
Date published: 2022-11-15