Preparation / Directions:
Preheat the oven to 375ΓΈ.
Roll out the dough and line a 10 x 1-inch flan ring or a 10-inch shallow pie dish. Trim the edges and refrigerate for 30 minutes. Line with parchment paper and fill with pie weights or beans. Bake 15 minutes, remove the paper and beans, and bake 10 minutes longer.
Meanwhile, prepare the cranberry marmalade: In a stainless steel saucepan, combine the sugar syrup, orange zest, Grand Marnier, vanilla bean, cinnamon stick and nutmeg. Bring to a boil, reduce the heat, add the cranberries, and simmer for 3 to 5 minutes, until the berries are softened. Cool and remove the vanilla bean and the cinnamon stick. Spread the mixture in a thin layer over the bottom of the pre-baked tart shell.
Prepare the filling: In a large bowl, combine the pumpkin puree, sugar, ginger, cinnamon, nutmeg, cloves, salt and pepper. Whisk in the eggs, cream, and bourbon and mix well. Pour into the tart shell.
Bake 35 to 40 minutes, until the filling is firm to the touch.
Serve with ice cream of your choice.
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