The Ultimate Pumpkin Pie with Crunchy Cranberry Topping

Name: The Ultimate Pumpkin Pie with Crunchy Cranberry Topping
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 65 grams package amaretto cookies (about 12) (recommended: Amaretti di Saronno); 425 grams pumpkin puree; 113 grams frozen cranberries; 3 eggs; 1 teaspoon ground cinnamon; 237 milliliters heavy cream; 1 teaspoons freshly grated nutmeg; 118 milliliters pecans; 118 milliliters sugar; 2 Tbsps unsalted butter

The Ultimate Pumpkin Pie with Crunchy Cranberry Topping requires about 2 hours and 45 minutes from start to finish. One serving contains 303 calories, 5g of protein, and 21g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Thanksgiving event. If you have amaretto cookies, nutmeg, pecans, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Make the pastry: combine the flour, sugar, and salt in a large mixing bowl.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Mixing Bowl

Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.

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Butter

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Blender

Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

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Water

Dough

Wrap

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Plastic Wrap

Sprinkle the counter and a rolling pin lightly with flour.

Ingredients you will need

All Purpose Flour

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Rolling Pin

Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border.

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Dough

Roll

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Pie Form

Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.

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Crust

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Frying Pan

Heat the oven to 375 degrees F.

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Oven

Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted.

Ingredients you will need

Pumpkin