PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements
 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.


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart