WOLFGANG PUCK’S PUMPKIN PIE

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.

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