Pumpkin Pie With Orange Marmalade
With a flaky golden crust and a rich, spiced pumpkin filling, this pumpkin pie is a delightful fall treat that is sure to warm your heart and satisfy your cravings for something sweet and comforting. The blend of warm spices and creamy pumpkin creates a classic dessert that will be a hit at any gathering or simply enjoyed at home on a cozy autumn evening.
— Constant Cookbook
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
Instructions
- 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 <nobr>325&#176;F</nobr> 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.
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