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
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