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.
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.
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