Imagine the comforting aroma of warm spices filling your kitchen, mingling with the subtle sweetness of pumpkin and the tangy burst of cranberries.
Picture the rich, velvety texture of a perfectly baked pie, topped with delicate shavings of creamy white chocolate that melt on your tongue.
Cranberry Pumpkin Pie is a delightful blend of autumn flavors that evokes the coziness of family gatherings and holiday celebrations.
For me, this pie was a lifesaver during a hectic Thanksgiving when I needed a show-stopping dessert with minimal fuss.
Its vibrant colors and inviting aroma brought everyone to the table, creating a moment of shared joy amidst the chaos.
Whether you’re planning a festive Sunday supper or seeking a sweet treat for a busy weeknight, this pie is your go-to.
Ready? Let’s cook and create some delicious memories together!
Why You’ll Love It
- Delivers bold flavor by combining sweet pumpkin and tart cranberries.
- Uses pantry staples like canned pumpkin and common spices for convenience.
- Impresses guests with its unique white chocolate shavings topping.
- Bakes to perfection in just 50 minutes for a quick dessert.
- Offers a festive twist on traditional pumpkin pie, perfect for holiday gatherings.
Ingredients
- 1 pie crust — make certain it’s evenly rolled for an even bake.
- 1 cup canned pumpkin puree — opt for a smooth, high-quality brand.
- 1/2 cup sugar — granulated white sugar works best.
- 1/2 cup brown sugar — packed, for a rich molasses flavor.
- 1 teaspoon ground cinnamon — freshly ground if possible for more aroma.
- 1/2 teaspoon ground ginger — enhances the spice profile.
- 1/4 teaspoon ground nutmeg — use freshly grated for better flavor.
- 1/2 teaspoon salt — balances the sweetness.
- 2 large eggs — at room temperature for easier mixing.
- 1 cup heavy cream — full-fat for a richer texture.
- 1 cup fresh cranberries — make certain they’re firm and bright.
- 1/4 cup water — aids in cooking the cranberries.
- 1/4 cup white chocolate bar — use a high-quality brand for best shavings.
Step-by-Step Method
Preheat the Oven
Set your oven to 375°F (190°C) to warm up. This guarantees an even baking environment for your pie.
Preheating is essential for achieving a perfectly cooked crust and properly set filling.
Prepare the Pie Crust
Roll out the pie crust and carefully lay it into the pie pan.
Press gently to fit it snugly, trimming any excess dough from the edges. This will provide a sturdy base for your filling.
Mix the Pumpkin Filling
In a mixing bowl, combine pumpkin puree, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
Whisk the ingredients together until smooth. This guarantees a consistent flavor profile throughout your pie filling.
Incorporate Eggs and Cream
Add the eggs and heavy cream to the pumpkin mixture.
Whisk until the mixture is fully blended and smooth. This step gives the filling its rich texture and helps it set properly.
Fill the Pie Crust
Pour the prepared pumpkin filling into the pie crust, spreading it evenly.
This creates a uniform base that will bake consistently.
Cook the Cranberries
In a saucepan, combine cranberries and water.
Cook over medium heat until the cranberries burst and the mixture thickens slightly. This adds a tart contrast to the sweet pumpkin filling.
Top with Cranberry Mixture
Spoon the cranberry mixture gently over the pumpkin filling.
Distribute evenly to guarantee each slice has a burst of cranberry flavor.
Bake the Pie
Place the pie in the preheated oven and bake for 50 minutes, or until the filling is set.
The pie is done when it has a slight jiggle in the center but is firm around the edges.
Cool the Pie
Allow the pie to cool for at least 2 hours before serving.
Cooling guarantees the filling sets completely and the flavors meld together.
Shave White Chocolate
Use a grater to create shavings from a chilled white chocolate bar.
Sprinkle them over the cooled pie just before serving for added texture and sweetness.
Enjoy your festive creation!
Ingredient Swaps
- To make the pie dairy-free, substitute the heavy cream with coconut cream or a non-dairy cream alternative.
- For a lower-sugar option, replace the sugar and brown sugar with a sugar substitute like erythritol or stevia.
- If fresh cranberries are unavailable, you can use frozen cranberries or cranberry sauce as a substitute.
- Instead of a traditional pie crust, a gluten-free crust can be used for those with gluten sensitivities.
You Must Know
- Preheat Oven Properly: Make certain to preheat your oven to 375°F (190°C) before you start preparing the pie to guarantee even cooking.
- Roll Out Pie Crust Evenly: Roll out the pie crust to fit your pie pan well, preventing any overhang or uneven edges for a perfect base.
- Whisk Filling Until Smooth: Thoroughly whisk the pumpkin puree, sugars, spices, eggs, and heavy cream until the mixture is smooth and lump-free to achieve a creamy filling.
- Cook Cranberries Just Right: Cook the cranberries with water only until they burst; this will maintain their tartness, giving a delightful contrast to the sweet pumpkin.
- Cool Pie Completely: Allow the pie to cool for at least 2 hours before serving to let the filling set properly and enhance flavors for ideal taste and texture.
Serving Tips
- Serve with a dollop of whipped cream for added richness and texture.
- Pair with a cup of spiced chai tea to enhance the warm flavors.
- Garnish with fresh cranberries and mint leaves for a festive touch.
- Serve slices with a drizzle of caramel sauce for extra sweetness.
- Accompany with a scoop of vanilla ice cream for a classic dessert combination.
Storage & Make-Ahead
Cranberry Pumpkin Pie can be stored in the refrigerator for up to three days.
For make-ahead convenience, bake the pie a day in advance and chill.
If freezing, wrap tightly and store for up to two months.
Thaw overnight in the fridge before serving for best texture.
Reheating
To gently reheat Cranberry Pumpkin Pie, use a microwave on low power.
Alternatively, you can use an oven set at 300°F.
Another option is to use a stovetop with a heat-resistant dish for even warming.
This helps preserve the pie’s texture.
Thanksgiving Dessert Tradition
As we gently warm our Cranberry Pumpkin Pie, we find ourselves reflecting on the rich tapestry of Thanksgiving dessert traditions that have graced our tables for generations.
The aroma of spices fills the air, evoking memories of bustling kitchens and family gathered around, enthusiastically awaiting the dessert course.
Pumpkin pies have long been a staple, their rich, earthy flavor a symbol of autumn’s bounty.
Yet, each family adds its own twist—some might include pecans, while others weave in caramel or ginger.
Our version, with tart cranberries and delicate white chocolate shavings, offers a delightful twist.
I invite you to embrace these traditions, savoring each bite as a connection to the past and a nod to the inventive spirit of today’s Thanksgiving celebrations.
Final Thoughts
Why not give this delightful Cranberry Pumpkin Pie a try and bring a festive touch to your dessert table?
Feel free to tweak the recipe to suit your taste, perhaps by adding a pinch of cloves or a splash of vanilla extract for an extra layer of flavor!
Frequently Asked Questions
Can I Use Frozen Cranberries Instead of Fresh Ones?
Absolutely, you can use frozen cranberries! I love how they burst with flavor even after freezing. Just thaw them slightly before cooking, and they’ll blend beautifully into the pie, giving it that delightful tartness we both adore.
How Do I Prevent My Pie Crust From Getting Soggy?
I always prevent soggy pie crust by blind baking it first. Just line it with parchment, add some weights, and bake until golden. This creates a barrier, keeping the crust crisp and perfect for any filling.
What Is the Best Way to Store Leftover Pie?
I gently wrap leftover pie slices in plastic wrap and place them in an airtight container. This keeps them fresh and flavorful. Pop them in the fridge to savor each bite again. Enjoy a delightful treat later!
Can I Make the Pie a Day in Advance?
Absolutely, you can make the pie a day ahead! I’d recommend covering it and storing it in the fridge. This allows the flavors to meld beautifully, making each slice even more delightful when served.
Is There an Alternative to Using White Chocolate Shavings?
Absolutely, you can swap the white chocolate shavings for a dusting of powdered sugar or a drizzle of caramel sauce. I find these alternatives add a delightful touch, blending beautifully with the pie’s flavors. Enjoy!
Cranberry Pumpkin Pie with White Chocolate Shavings
Equipment
- 1 Pie pan
- 1 Mixing bowl
- 1 Whisk
- 1 Saucepan
- 1 Spatula
- 1 Oven
- 1 Grater
Ingredients
- 1 pie crust
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 cup fresh cranberries
- 1/4 cup water
- 1/4 cup white chocolate bar
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and place it in the pie pan.
- In a mixing bowl, combine pumpkin puree, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
- Whisk in the eggs and heavy cream until the mixture is smooth.
- Pour the pumpkin filling into the prepared pie crust.
- In a saucepan, combine cranberries and water, and cook until cranberries burst and thicken slightly.
- Spoon the cranberry mixture over the pumpkin filling.
- Bake the pie for 50 minutes or until the filling sets.
- Allow the pie to cool for at least 2 hours before serving.
- Use a grater to shave white chocolate over the top of the cooled pie before serving.
Notes
