Deep-dish Pumpkin Pie With Cranberry Marmalade Recipe

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Deep-dish Pumpkin Pie With Cranberry Marmalade
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Ingredients
40
Count
Nutrition
559
Calories
Total time
140
Minutes
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Ingredients:

  • 1 cup packed dark brown sugar
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • pinch salt
  • 1/2 cup half-and-half
  • 3 tbsp bourbon
  • up to 2 days ahead, prepare the sugar dough and cranberry marmalade (recipes follow).
  • 1-2/3 cups all-purpose flour
  • 1-2/3 cups cake flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 lb unsalted butter, cut into small pieces
  • 6 to 8 tbsp ice water
  • put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. pulse to combine.
  • 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
  • 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.
  • makes about 1 cup
  • 4 tbsp sugar
  • 1/2 cup water
  • 1 tbsp grated orange zest
  • 1 vanilla bean , cut lengthwise in half, seeds scraped out and reserved
  • 1 cinnamon stick
  • 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.

Directions:

  1. 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.
  2. Meanwhile, preheat the oven to 375 degrees F.
  3. 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.
  4. Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
  5. 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.
  6. 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 558.88 Kcal (2340 kJ)
Calories from fat 228.1 Kcal
% Daily Value*
Total Fat 25.34g 39%
Cholesterol 139.72mg 47%
Sodium 203.55mg 8%
Potassium 212.2mg 5%
Total Carbs 75.48g 25%
Sugars 35.84g 143%
Dietary Fiber 1.88g 8%
Protein 8.25g 17%
Vitamin C 11.6mg 19%
Vitamin A 0.2mg 6%
Iron 2.9mg 16%
Calcium 76.5mg 8%
Amount Per 100 g
Calories 181.36 Kcal (759 kJ)
Calories from fat 74.02 Kcal
% Daily Value*
Total Fat 8.22g 39%
Cholesterol 45.34mg 47%
Sodium 66.05mg 8%
Potassium 68.86mg 5%
Total Carbs 24.49g 25%
Sugars 11.63g 143%
Dietary Fiber 0.61g 8%
Protein 2.68g 17%
Vitamin C 3.8mg 19%
Vitamin A 0.1mg 6%
Iron 0.9mg 16%
Calcium 24.8mg 8%

* 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

  • 12.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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