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
For the best results, ensure that the pumpkin puree is smooth and well-mixed with the other ingredients to prevent any lumps. The cranberries should be cooked just until they burst to maintain a slight tartness that complements the sweetness of the pumpkin filling. Additionally, when shaving the white chocolate, use a chilled bar for cleaner and more appealing shavings. Enjoy your festive dessert!
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