- CRANBERRY MARMALADE:
- Pastry for 10" pie shell
- 4 tablespoons minced orange zest
- 4 tablespoons sugar syrup
- 2 tablespoons Grand Marnier
- 1 vanilla bean split
- 1 cinnamon stick
- Freshly-grated nutmeg to taste
- 6 ounces fresh cranberries
- PUMPKIN FILLING:
- 2 cups pumpkin puree
- 1 cup dark brown sugar - (packed)
- 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 dash salt
- 1 dash freshly-ground white pepper
- 4 each eggs
- 1 cup whipping cream
- 1/2 cup half-and-half
- 3 tablespoons bourbon
- Cinnamon ice cream (optional)
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 350 degrees 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 degrees for 30 to 40 minutes or until set.
Serve with cinnamon ice cream, if desired.
This recipe yields 6 servings.