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Ingredients
Scale
- 1 cup (100g) fresh cranberries
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
- Homemade Pie Dough
- 1 large egg (for egg wash)
- 1 Tablespoon milk (for egg wash)
- One 15-ounce can (425g) pumpkin puree
- 3 large eggs
- 1 and 1/4 cups (250g) packed light or dark brown sugar
- 1 Tablespoon (8g) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fresh ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk
Instructions
- Prepare the sugared cranberries by simmering water and sugar, then coating cranberries and letting them dry.
- Make the pie crust by rolling out the dough and par-baking it.
- For the filling, mix pumpkin puree, eggs, and sugars, then add spices and cream until smooth.
- Pour filling into the crust and bake until set.
- Cool the pie, then garnish with sugared cranberries and whipped cream before serving.
Notes
Ensure the pie crust is chilled for easier rolling and flakiness.
Store leftovers in the refrigerator for up to 5 days.
Feel free to substitute pumpkin puree with butternut squash for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 210
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 60