Thursday, November 19, 2009

Pumpkin Pie with Cranberry Pecan Crust

I wanted to come up with something new this year.  New, but still good that is.  I fiddled with my tried and true crust (a dangerous thing) and came up with something colorful and tasty.

Cranberry Pecan Crust: (makes 2 single pie crusts or 1 double crust)
1/3 cup lard
1/3 cup butter
1/4 cup chopped dried cranberries
1/4 cup finely chopped pecans
2 cups flour
dash salt
Ice cold water (between 1/3 and 1/2 cup)
Cut the lard and butter into the flour and salt.  Add the cranberries and pecans.  Add about 3 Tbls of water and mix with a fork.  Continue adding water until it forms a ball.  Don't play with it!!  Roll it out and place in pie plate.

Now, here is your choice for finishing the pie: You can bake the shell and make a stove top cooked pumpkin filling OR you can make a different filling and bake it all together. 

No Bake Pumpkin Pie:
1 (.25 ounce) package unflavored gelatin

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 (14 ounce) can sweetened condensed milk

2 eggs, beaten

1 (15 ounce) can pumpkin puree

1/2 tsp orange extract

In a saucepan combine gelatin, cinnamon, ginger, allspice, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin and orange extract, mixing thoroughly, and pour mixture into baked pie crust (Bake 350 degrees for 18 minutes). Chill for at least 3 hours before serving.  

Serve with whipped cream and orange zest and maybe a sprinkling of cinnamon.

Baked Pumpkin Pie:
3/4 cup sugar
1 cup evaporated milk
2 eggs, beaten
1 1/2 cups pumpkin puree
1 Tbls flour
1/2 tsp vanilla
3/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
Mix all ingredients and pour into an unbaked pie shell.  Cover the edges of the crust with either a pie shield or foil and bake 400 degrees for 40 minutes.

Although the baked pie isn't as pretty, it is the tastier option, in my opinion.



Belinda said...

Mercy! I'm still nervous to do my own crusts but you may just have inspired me.

A Year on the Grill said...

unique and very good looking pie

love this idea

Coralie Cederna Johnson said...

I've never used cranberries in crust but I do use the dried cranberries for other recipes! This is really unique...that pumpkin looks delicious!!! Thanks for sharing! Come see my Norwegian Fruit Bread recipe...perfect for the holidays! Happy Food Friday!

SnoWhite said...

wow -- you are brave in creating your own pie crust! My mom would love this. I'll be passing it on to her.

Mary said...

What a unique pie. I an intrigued by the pie crust. I'll have to give it a try.

heartnsoulcooking said...

What a DIFFERENT!!! and WONDERFUL!!! pie. I love the idea of the crust.

Yvonne @ StoneGable said...

I'm so glad I found you! I am making my pie crust tomorrow and I am going to make this- it sounds so delicious! I'm sure my family will love this!

Nicole Feliciano said...

I’m thankful for great food and a loving family. Happy Thanksgiving and thanks for being so generous with your recipes on Momtrends.

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