How to make it

  • On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
  • Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
  • For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
  • Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.

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Reviews & Comments 3

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    " It was excellent "
    choclytcandy ate it and said...
    this sounds so yummy

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  • pieplate 10 years ago
    Whoa. Could we eat this first, please, before we take up valuable room.
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    " It was excellent "
    jett2whit ate it and said...
    Yum! sounds wonderful
    Was this review helpful? Yes Flag

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