Saturday, December 7, 2013

Cranberry Pumpkin Pie

I found a recipe for Cranberry Pumpkin Nut Bread in the holiday Penzey Spice catalogue. I liked it so well I thought it could be adapted for this years pumpkin pie. As much as I like traditional pumpkin pie I now have a new favorite.

Makes one 9 inch deep dish pie.


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 - 2 teaspoons grated orange rind
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 can (15 oz.) Libby's pumpkin (plain)
  • 1/2 (6 0z.) can evaporated milk
  • 3/4 cup orange juice
  • 1/2 - 3/4 cup chopped fresh cranberries
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)
  • Directions

    MIX sugar, cinnamon, salt,orange rind and vanilla extract in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and orange juice. Fold in cranberries.

    POUR into pie shell.

    BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 

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