MM: WOLFGANG PUCK'S PUMPKIN PIE
---------- Recipe via Meal-Master (tm) v8.05
Title: WOLFGANG PUCK'S PUMPKIN PIE
Categories: Pies, Ceideburg 2
Yield: 1 Servings
Unbaked 10-inch single
-crust pie shell
4 tb Sugar syrup
1 tb Minced orange peel
2 tb Grand Marnier
1 Vanilla bean, split and
-scraped
1 Cinnamon stick
Fresh grated nutmeg
6 Oz. fresh cranberries
2 c Pumpkin puree
1 c Dark brown sugar, packed
1/2 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/2 ts Cloves
ds Salt
ds Fresh ground white pepper
4 Eggs
1 c Whipping cream
1/2 c Half and half
3 tb Bourbon
Cinnamon ice cream
-(optional)
Wolfgang Puck is a German-born chef who has made his
mark here in California. He has such goldmines as
Spago's in LA and Stars in the City plus a few more
salted away around the globe. This is Wolfgang Puck's
very own punkin' pie. How does it stack up against
Grandma's?
Line a buttered 10-inch pie dish or flan ring with
pastry.
Refrigerate for 1/2 hour. Line with parchment paper
and fill with pie weights or uncooked beans. Bake at
350F 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 375F for 30 to 40 minutes or until set.
Serve warm with cinnamon ice cream, if desired.
Hayward Daily Review, 10/26/92.
Posted by Stephen Ceideberg; November 1 1992.
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