Wolfgang Puck's Pumpkin Pie

Ingredients

• 1 each pie shell (9 inch) 10-inch
• single crust
• unbaked
• 4 tablespoons sugar syrup
• 1 tablespoon orange zest minced
• 2 tablespoons liqueur grand marnier or cointreau
• orange flavor
• 1 each vanilla bean split and scraped
• 1 each cinnamon sticks
• 1 x nutmeg grated
• 6 ounces cranberries fresh
• 2 cups pumpkin puree (canned)
• 1 cup brown sugar dark
• packed
• 1/2 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 dash salt
• 1 dash white pepper fresh ground
• 4 large eggs
• 1 cup heavy whipping cream
• 1/2 cup light cream (half&half)
• 3 tablespoons bourbon
• 1 x ice cream cinnamon

Instructions

1. Line a buttered 10-inch pie dish or flan ring with pastry.
2. Refrigerate for 1/2 hour.
3. Line with parchment paper and fill with pie weights or uncooked beans.
4. Bake at 350F (180C) F for 25 minutes, or until crust is golden.
5. Let cool.
6. Remove paper and beans.
7. Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg.
8. Bring to boil.
9. Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened.
10. Remove vanilla bean and cinnamon stick.
11. Spread mixture in thin layer on bottom of tart shell.
12. (Leftover marmalade is good served on side with smoked meat, fowl or curry.)
13. In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper.
14. Beat in eggs, cream, half and half and bourbon, pour into pastry shell.
15. Bake at 375F (190C) F for 30 to 40 minutes or until set.
16. Serve warm with cinnamon ice cream, if desired.