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Deep-Dish Pumpkin Pie With Cranberry Marmalade Recipe

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Deep-Dish Pumpkin Pie With Cranberry Marmalade
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Ingredients
28
Count
Nutrition
766
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade
  2. Marmalada: (Makes about 1 cup).
  3. Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
  4. SUGAR DOUGH: (Makes enough for 2 pies) (Freeze one).
  5. Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
  6. Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
  7. Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
  8. Assembly:.
  9. On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
  10. Meanwhile, preheat the oven to 375 degrees F.
  11. Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
  12. Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
  13. For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
  14. Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 766.13 Kcal (3208 kJ)
Calories from fat 316.7 Kcal
% Daily Value*
Total Fat 35.19g 54%
Cholesterol 212.19mg 71%
Sodium 239.19mg 10%
Potassium 223.46mg 5%
Total Carbs 101.72g 34%
Sugars 50.69g 203%
Dietary Fiber 2.22g 9%
Protein 11.22g 22%
Vitamin C 15.1mg 25%
Vitamin A 0.3mg 9%
Iron 3.6mg 20%
Calcium 110.4mg 11%
Amount Per 100 g
Calories 244.58 Kcal (1024 kJ)
Calories from fat 101.1 Kcal
% Daily Value*
Total Fat 11.23g 54%
Cholesterol 67.74mg 71%
Sodium 76.36mg 10%
Potassium 71.34mg 5%
Total Carbs 32.47g 34%
Sugars 16.18g 203%
Dietary Fiber 0.71g 9%
Protein 3.58g 22%
Vitamin C 4.8mg 25%
Vitamin A 0.1mg 9%
Iron 1.2mg 20%
Calcium 35.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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