Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Deep-Dish Pumpkin Pie With Cranberry Marmalade Recipe
    Lost? Site Map

    Deep-Dish Pumpkin Pie With Cranberry Marmalade

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Vseward (Chef~V)'s Note:

    I never go wrong with my favorite chef's recipes during the holidays. This is a wonderful pie by Wolfgang... It is a more complex balanced pumpkin pie, but is sure to impress. Making the homemade crust, a cranberry marmalade and pumpkin filling adding a mixture of spices and a splash of burbon, which adds an extra hint of intriguing flavor without an appreciable amount of alcohol.... makes this an extraordinary holiday pie.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric





    1. 1
      Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade
    2. 2
      Marmalada: (Makes about 1 cup).
    3. 3
      Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
    4. 4
      SUGAR DOUGH: (Makes enough for 2 pies) (Freeze one).
    5. 5
      Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
    6. 6
      Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
    7. 7
      Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
    8. 8
    9. 9
      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.
    10. 10
      Meanwhile, preheat the oven to 375 degrees F.
    11. 11
      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.
    12. 12
      Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
    13. 13
      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.
    14. 14
      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.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Pie Recipes


    Nutritional Facts for Deep-Dish Pumpkin Pie With Cranberry Marmalade

    Serving Size: 1 (197 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 529.7
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 16.1 g
    Cholesterol 175.2 mg
    Sodium 157.7 mg
    Total Carbohydrate 63.6 g
    Dietary Fiber 1.9 g
    Sugars 31.5 g
    Protein 7.0 g

    The following items or measurements are not included:

    Grand Marnier

    vanilla beans

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes