Best Pumpkin Pie With Cranberry Caramel Topper
recipe Pastry for Single-Crust Pie
15 ounce can pumpkin
teaspoons ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
teaspoon ground cloves
slightly beaten eggs
Cranberry-Pecan Caramel Topper (see recipe below) (optional)
Sweetened Whipped Cream (optional)
- Prepare and roll out Pastry for Single-Crust Pie. Preheat oven to 375 degrees F.
- For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until combined.
- Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.
- To serve, top with Cranberry-Pecan Caramel Topper, and/or whipped cream, if desired. Makes 8 servings.
From the Test Kitchen
Test Kitchen Tip:
To make ahead, prepare pie as directed; cover and refrigerate up to 2 days before serving.
Cranberry-Pecan Caramel Topper
cup dried cranberries
cups pecan halves, toasted
cup caramel-flavored ice cream topping
- In a medium bowl combine dried cranberries and brandy; let stand for 15 minutes. Stir in pecan halves and caramel-flavored ice cream topping. Serve immediately or cover and chill for up to 1 week. Bring to room temperature before serving.
Pastry for a Single-Crust Pie
tablespoons cold water
- In a medium bowl stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time, until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.
Nutrition Facts(Best Pumpkin Pie With Cranberry Caramel Topper)
- Per serving:
- 283 kcal cal.,
- 12 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 82 mg chol.,
- 263 mg sodium,
- 40 g carb.,
- 2 g fiber,
- 22 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet