Pumpkin Pie with Cranberry Pecan Crust
An Elegant Twist on a Favorite Thanksgiving Desert
Sep 2, 2008
Pumpkin pie is the favorite desert around Thanksgiving... that time of year when thankfulness and family celebrations center around food. Adding a little flair to this traditional desert, in the form of dried cranberries and pecans baked into a delicious graham craker crust, gives a little more excitement and elegance to a standard dish.
An abundant vegetable in many areas, pumpkin are best known for two uses: Halloween decorations and pie filling. You can also dry and bake the seeds for a healthy, tasty snack. If you have never tried pumpkin pie, you should. It is a simple and delicious dish, typically seasoned with cinnamin and nutmeg, that is just perfect for the holidays and harvest time of year. Topped simply with whipped cream, it is a deliciously tasty, spicy yet sweet flavor combination.
There are many other ways to spruce up a standard pumpkin pie, and some common ones include Chocolate Pumpkin Pie, Pumpkin Pie with Lemon Chiffon, and Pumpkin Cheesecake. While these are more common variations, there are even such unique variations as the Pumpkin Pie with Bacon recipe offered by Joe at Allrecipes.
For other ideas on how to make Thanksgiving dinner a litlle more delicious, try these recipes for Sausage and Cornbread Cranberry Stuffing, and Turkey Stuffed with Citrus and Onions.
Pumpkin Pie with Cranberry Pecan Graham Cracker Crust Recipe
For the crust:
Ingredients
- 1 2/3 cups graham cracker crumbs
- 1/2 stick butter, melted
- 1/4 c. sugar
- 1/4 cup dried cranberries
- 1/4 cup crushed pecans
Directions
- Mix graham cracker crumbs, pecans, cranberries and sugar.
- Melt butter and mix into crumbs.
- Cover bottom of 9 inch pie plate with mixture and press against sides.
- Bake in 350 degree oven for 6 or 7 minutes. Set aside.
For the filling:
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon lemon juice
- 2 eggs
- 1 can (15 oz.) Pumpkin
- 1 can (12 fl. oz.) Evaporated Milk
Directions
- Combine sugar, cinnamon, salt, ginger and cloves.
- In a large bowl, beat eggs.
- Stir in pumpkin and sugar/spices. Gradually stir in evaporated milk and lemon juice.
- Pour mixture into pie shell.
- Bakein 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 and serve immediately or refrigerate. Top with whipped cream before serving if desired.
Homemade Whipped Cream Recipe
For Homemade Whipped Cream, whip liquid heavy cream until light and fluffy. Add a few tablespoons of sugar, a teaspoon of vanilla and continue beating until just combined. Be careful not to overwhip as mixture will thicken.
