The world of baking and food through the eyes of an American in London

Cranberry Pumpkin Pie

Posted by on Nov 22, 2011 in Pie, Slider | 2 comments

Cranberry Pumpkin Pie

It’s almost Thanksgiving so I made another Pumpkin Pie! This time with a cranberry and pecan topping.

Cranberry Pumpkin Pie

I made this pie with a pastry base this time instead of my usual graham cracker or cookie base. The topping on this pie is lovely, tart and crunchy at the same time.
Cranberry Pumpkin Pie

If you like pumpkin pie make sure to see my Chocolate Pumpkin Pie, Pumpkin Pie with Crunchy Pecan Topping, Mini Pumpkin Pies and Pumpkin Pie Candy Cups. I had even more pumpkin pie variations up my sleeve but I ran out of time.

The one thing that makes me a bad blogger is I frequently post my recipes in sometimes metric and sometimes US cup measurements. I feel comfortable with both, but since not everybody does I’ve made a conversion table and I’ve taken this recipe and made it metric to demonstrate it’s usefulness.

Cranberry Pumpkin Pie
adapted from Beantown Baker

1 pastry/pie base (I used a store bought dough this time)

50g sugar
107g light brown sugar
30g plain flour
1/2 tsp salt
2 tsp pumpkin pie spice
425g canned pumpkin
3 eggs
80ml single cream
1/2 tsp vanilla

107g light brown sugar
4 tsp flour
1/4 tsp salt
2 tbs butter
100g cranberries, chopped
100g pecans, chopped

Cranberry Pumpkin PieMy new pie plate!

1. Roll the pastry dough into a round about 1-2cm thick. Press into the pie plate and chill until ready to use.

2. Preheat the oven to 190 C. In a small bowl whisk together the sugar, brown sugar, flour, salt and pumpkin pie spice.
Cranberry Pumpkin Pie

3. In a large bowl whisk together the pumpkin, eggs, cream and vanilla.
Cranberry Pumpkin Pie

4. Stir in the flour mixture into the pumpkin mixture until combined.
Cranberry Pumpkin Pie

5. Pour into the prepared pie crust and bake for 20 minutes. While that’s baking prepare the topping.
Cranberry Pumpkin Pie

6. Mix the brown sugar, flour, salt and butter together in a bowl and rub the mixture together with your fingers until it looks like crumbs. Stir in the cranberries and pecans.

7. After 20 minutes spread the cranberry mixture on top of the pie. Place back in the oven and bake for another 25 minutes.

8. Remove from the oven and let cool. Refrigerate over night or for several hours before serving.

Happy Thanksgiving!


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  1. Emma Fee

    Mmmm, looks gorgeous! xx
    Emma Fee recently posted..The temptation of the Telecaster…

  2. bakingaddict

    This looks and sounds amazing. Love the colour of the cranberries and really loving your new pie plate! I can feel my xmas wishlist growing longer and longer…
    bakingaddict recently posted..Banana, pecan and chocolate loaf


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