Pumpkin Pie with Orange Marmalade
- 1 cup all-purpose flour
- 1/4 tsp. plus 1 cup sugar
- 1 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, cut into small
- 2 to 3 Tbs. ice water
- 1 2/3 cups pumpkin puree (see related tip
- 2 Tbs. orange marmalade
- 3 Tbs. molasses
- 1/2 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. ground cinnamon
- 3 eggs, lightly beaten
- 1 cup heavy cream
- Whipped cream for serving
Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat an oven to 425°F.
On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 20 to 30 minutes.
Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Transfer the pie shell to a wire rack and let cool.
In a large bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon and the remaining 1/2 tsp. salt. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.
Bake for 15 minutes. Reduce the oven temperature to