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Right now I’m super busy. I’m putting together the annual report for the board of a company I work for, to render to the shareholders.
I’m almost ready to send my draft for the CEO’s approval. So I’m super busy. Seriously. And I have to hurry up.
But first, I wanted to share this recipe: a must in any Thanksgiving and Christmas table and the symbol of the harvest season in the US and Canada.
The first time I made it, three years ago, my son Tomás Eugenio, by that time almost 6 years old, told me: “Mom, this pie is richer than any other”.
He was absolutely right: this is not a light pie with a fluffy custard. This is the most beautiful, spicy, creamy, decadent pumpkin custard, adapted from a Williams Sonoma recipe, now with the perfect pie shell.
The original recipe calls for orange marmalade and it’s just perfect. This time a used my kumquat marmalade only because I didn’t have orange and trust me: this is more than I was expecting, it’s sublime, to say the least.
I hope you like my recipe and wish you the happiest holidays!
Pumpkin Pie with Kumquat or Orange Marmalade | Ingredients for 8-10 portions
1 pie dough recipe
4 eggs, lightly beaten
1 cup of sugar
2 cups of pumpkin puree
2 Tbs. of kumquat or orange marmalade
3 Tbs. of molasses
1/2 Tsp. of ground cloves
1/4 Tsp. of freshly grated nutmeg
1 Tsp. of ground cinnamon
1 cup of heavy cream
Preheat an oven to 425°F. On a floured surface, roll the dough with a dusted roller, until ¼ inch thick. Transfer the dough to a deep 9-inch pie dish and slightly press the bottom and sides of the dish. Trim the edges and form a rim, decorating either with fingers or a fork. In this case, I decorated with leftover dough leaves. Line the pie shell with parchment paper and fill with pie weights or dried beans. Cover the edges of the crust with aluminum foil. Bake for 20 minutes. Transfer the pie shell to a wire rack and let cool. Take away the pie weights (or discard the dried beans).
In a large bowl, stir together the eggs, sugar, pumpkin, marmalade, molasses and spices. Add the cream and stir until smooth. Pour the filling into the pie shell. Bake for 15 minutes. Reduce the oven temperature to 325°F and bake for 1 hour or until a toothpick inserted into the center comes out clean. Transfer the pie to a wire rack and let cool.