CRANBERRY-GLAZED PUMPKIN PIE

CRANBERRY-GLAZED PUMPKIN PIE

CRANBERRY-GLAZED PUMPKIN PIE

CRANBERRY-GLAZED PUMPKIN PIE

CRANBERRY-GLAZED PUMPKIN PIE

Course Dessert

Ingredients
  

Crust:

  • 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

Instructions
 

  • Preheat the oven to 350°. In a food processor,pulse the gingersnaps with the walnuts until finelyground. Add the melted butter and pulse untilthe crumbs are moistened. Press the crumbsevenly into a 9-inch glass or ceramic pie plate.
  • In a medium bowl, whisk the pumpkin with thebrown sugar, honey, ground ginger, cinnamon,salt, ground cloves, eggs and heavy cream.Pour the pie filling into the crust. Bake for 35 to40 minutes, until the crust is deep brown and thefilling is just set around the edges but still slightlyjiggly in the center; cover the edge of the crustwith strips of foil halfway through baking toprevent burning. Transfer the pie to a wire rackto cool.
  • Set aside a few whole cranberries. (optional)
  • n a medium saucepan, combine the orangejuice with the water, granulated sugar and flourand whisk until smooth. Add the cranberries andcook over moderate heat, stirring, until the liquidis thickened and glossy and the cranberries justbegin to burst, about 3 minutes. Reduce heatand summer for 3-4 minutes. Press berries andcooking liquid through a fine strainer. Carefullypour the hot cranberry glaze over the pie andrefrigerate until well chilled. Roll reserved berriesin sugar (if using) and place on pie. Sprinkle thewalnuts on top of the pie just before serving
Keyword CRANBERRY-GLAZED PUMPKIN PIE, Duquesne cookbook
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