Friday, November 25, 2011

Cranberry-Glazed Pumpkin Pie

Cranberry-Glazed Pumpkin Pie
Not someone who could just make one dessert on a holiday, even with only two of us, I snagged another recipe to try from the Thanksgiving recipe index over on The Bitten Word. The flavors are what drew me in - of course gingersnap, pumpkin, and cranberry are all holiday flavors, but together? Hmm, had to try it. (Suddenly, I am taken back to 2009, when a recipe with a similar idea drew me in, and I made the pumpkin spectacular pie. It also was a bit disappointing).

Disappointing? Well, yes. Part of it may be my failure, and possibly a lack of experience with home baked pumpkin, which I think has more moisture than canned. So while the edge of the crust was scorching, the middle still jiggled a bit. But I knew I had overbaked my pumpkin flan (see previous post) and didn't want a repeat of that! So I may have taken it out too soon. Then adding what is basically a homemade cranberry sauce to the top probably heated up the slightly undercooked area twice. Cutting a clean slice was a challenge. I also ran out of walnuts because I had to make the crust twice - the first time I read the amount of butter as 4 oz instead of 4 tbsp, which would have been a hot mess if it had ended up baked that way. So while I didn't have any walnuts to top the pie, I could still taste them cleanly in the crust, which was a nice antidote to the sweetness of everything else.

I think I'd need to try the recipe again before labeling it a failure. Honestly, I'm not a fan of pumpkin pie straight, so I liked the idea of an unusual crust and a tart topping. It did look pretty in the pan too.

Cranberry-Glazed Pumpkin Pie


  • 8 ounces gingersnaps, crushed (1 1/2 cups)
  • 1/2 cup walnuts
  • 4 tablespoons unsalted butter, melted
Filling and Toppings
  • 1 cup canned pumpkin
  • 1/3 cup light brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pinch of ground cloves
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 cups fresh or frozen cranberries (8 ounces)
  • 1/2 cup walnuts


  1. Preheat the oven to 350°. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.
  2. In a medium bowl, whisk the pumpkin with the brown sugar, honey, ground ginger, cinnamon, salt, ground cloves, eggs and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool.
  3. In a medium saucepan, combine the orange juice with the water, granulated sugar and flour and whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving.

Make Ahead

The pie can be refrigerated for up to 3 days.

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