Pumpkin Pecan Pie with Sugared Cranberries.

Thanksgiving in a pie!

When I picture Thanksgiving, I think of lots of pie. Yes, turkey…but lots of pie. And this pie I’m sharing with you today will blow your mind if you make it for Thanksgiving this year.

As you may already know, pumpkin is my all-time favorite ingredient and food (and believe it or not, it’s a fruit!). I love to cook with it, bake with it, or just simply eat it roasted and plain. Specifically sugar pumpkins have so much flavor that they are so good eaten alone with a little salt and pepper or if you prefer a sweet twist, cinnamon and sugar.

And what’s better than pumpkin pie? Pumpkin pie with a cinnamon-y pecan layer and homemade pie crust (with little leaf details, too :)).

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Pumpkin Pecan Pie with Sugared Cranberries.

Pumpkin Pie

  • 1 store bought or homemade pie crust
  • 1 can (15 ounces) pumpkin purée
  • 2 large eggs
  • 1/2 cup white, granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (14 ounces) sweetened condensed milk
  • 1 large egg, beaten ((egg wash))

Pecan Filling

  • 1/2 cup white, granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup pecans

Sugared Cranberries

  • 1/2 cup water
  • 1/2 cup plus 1/4 cup white, granulated sugar
  • 1 cup fresh or frozen cranberries

  1. Preheat oven to 375 degrees F. Add water to a cookie sheet with higher sides, and fill about ¾ of the way. The water bath prevents the pie from cracking. Grease a 9-inch diameter pie plate, and add crust to pie plate (if you would like, using small cookie cutters, cut out leaves with remaining crust, and add to border). Add plate to cookie sheet with water. Set aside.

  2. To make pumpkin filling, in a large bowl, whisk together pumpkin, white sugar, cinnamon, nutmeg, ginger, cloves, and sweetened condensed milk. Set aside.

  3. To make pecan filling, in a large bowl, whisk together sugar, butter, eggs, maple syrup, vanilla, and salt. Add pecans, and stir until pecans are well coated.

  4. Pour pumpkin filling in pie crust, and then pour pecan filling on top. It’s ok if pecan filling sinks slightly. Brush egg wash on edge of crust. Bake pie for 50-55 minutes or until the filling has set.

  5. While pie is baking, make the sugared cranberries. In a small saucepan over low heat, add water and sugar. Heat until sugar has fully dissolved. Remove from heat, and pour mixture over cranberries so cranberries are completely wet. Dip cranberries in white sugar.

  6. Allow pie to cool completely, at least 45 minutes to 1 hour. Serve with sugared cranberries, spiced whipped cream, or vanilla ice cream. Enjoy!

 

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