Tuesday, November 19, 2013

Pumpkin Pie with Orange Marmalade

Thanksgiving is around the corner.

But I don't want to talk turkey.  Not today.
I want to start with dessert!

Who says you can't have dessert first? Well today I wanted to share with you a fabulous pumpkin pie.  Almost everyone makes pumpkin pie for Thanksgiving dessert.  I have my favorite pie I make every year.  This year, however, some friends and I decided to get together and cook a few desserts worthy of the holiday.

First up is this fabulous, slightly different, pumpkin pie.  What makes it different?  It has orange marmalade and molasses in it AND no ginger!  The pie was a hit with everyone.  Slightly sweeter but still every bit a pumpkin pie that stands up to the traditional one.

I have all my standard dishes that I make every year, as I'm sure you do.  Traditions are good.

However, new is good too. 

This pie is new...a little updated so to speak.  I like to try adding at least one new dish each year which widens the palate and the interest in the meal.

Hope you enjoy this, and try a new dessert this year!

Pumpkin Pie with Orange Marmalade


  • 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


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 to 325°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.
Serves 8 to 10.
Williams-Sonoma Kitchen.


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