Wolfgang Puck's Pumpkin Pie

Submitted by beatle9

Wolfgang Puck’s elevated pumpkin pie with a Grand Marnier cranberry layer, bourbon-spiked custard, and warm spices in a blind-baked crust. Serve with cinnamon ice cream for a holiday stunner.

YIELD

1 pie

PREP

55 min

COOK

65 min

READY

120 min

This isn’t your grandma’s pumpkin pie, and that’s the whole point. Wolfgang Puck layers a cranberry marmalade simmered with Grand Marnier, vanilla bean, and orange zest on the bottom of a blind-baked crust before pouring in a spiced pumpkin custard laced with bourbon.

Every bite hits different notes: tart cranberry, warm cinnamon and ginger, the gentle heat of cloves and white pepper, and a boozy richness that ties it all together. The custard itself is luxuriously creamy with both heavy cream and half-and-half.

Top it with a scoop of cinnamon ice cream and you’ve got the Thanksgiving dessert that makes people rethink everything they thought they knew about pumpkin pie.

Chef Tips

Blind bake the crust fully golden before filling; a soggy bottom will ruin this pie
The cranberry marmalade layer should be thin, just enough to coat the bottom of the shell
A dash of fresh-ground white pepper is not a typo; it adds a subtle warmth that rounds out the spices
Let the pie cool to just warm before serving so the custard sets but still has that silky wobble

Ingredients

EACH PIE SHELL (9 INCH)
10-inch, single crust, unbaked

TABLESPOONS SUGAR SYRUP *

TABLESPOON ORANGE ZEST
minced

TABLESPOONS LIQUEUR
grand marnier or cointreau, orange flavor

VANILLA BEAN
split and scraped *

EACH CINNAMON STICK *

NUTMEG
grated, to taste *

OUNCES CRANBERRY
fresh

CUPS CANNED PUMPKIN PURÉE

CUP BROWN SUGAR
dark, packed *

TEASPOON CINNAMON

TEASPOON GINGER

TEASPOON NUTMEG

TEASPOON CLOVES

DASH SALT *

DASH WHITE PEPPER
fresh ground *

LARGE EGGS

CUP HEAVY WHIPPING CREAM

CUP LIGHT CREAM (HALF&HALF)

TABLESPOONS BOURBON

ICE CREAM
cinnamon, to taste *

Directions

Line a buttered 10-inch pie dish or flan ring with pastry.

Refrigerate for ½ hour.

Line with parchment paper and fill with pie weights or uncooked beans.

Bake at 350℉ (180℃) F for 25 minutes, or until crust is golden.

Let cool.

Remove paper and beans.

Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg.

Bring to boil.

Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened.

Remove vanilla bean and cinnamon stick.

Spread mixture in thin layer on bottom of tart shell.

(Leftover marmalade is good served on side with smoked meat, fowl or curry.)

In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper.

Beat in eggs, cream, half and half and bourbon, pour into pastry shell.

Bake at 375℉ (190℃) F for 30 to 40 minutes or until set.

Serve warm with cinnamon ice cream, if desired.