SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Best Pumpkin Pie With Cranberry Caramel Topper

Makes: 8 servings
Prep 30 mins Bake 375°F 55 mins
Best Pumpkin Pie With Cranberry Caramel Topper
Ingredients
  • 1  recipe Pastry for Single-Crust Pie
  • 1 15  ounce can  pumpkin
  • 3/4  cup  sugar
  • 1 - 1 1/4  teaspoons  ground cinnamon
  • 1/2 - 1  teaspoon  ground ginger
  • 1/2  teaspoon  salt
  • 1/4 - 1/2  teaspoon  ground nutmeg
  • 1/4 - 1/2  teaspoon  ground cloves
  • 3  slightly beaten eggs
  • 1 1/4  cups  milk
  •  Cranberry-Pecan Caramel Topper (see recipe below) (optional)
  •  Sweetened Whipped Cream (optional)
Directions

1. Prepare and roll out Pastry for Single-Crust Pie. Preheat oven to 375 degrees F.

2. 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.

3. 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.

4. To serve, top with Cranberry-Pecan Caramel Topper, and/or whipped cream, if desired. Makes 8 servings.

From the Test KitchenTest Kitchen Tip:
  • To make ahead, prepare pie as directed; cover and refrigerate up to 2 days before serving.
Cranberry-Pecan Caramel Topper
Ingredients
  • 1/3  cup  dried cranberries
  • 3  tablespoons  brandy
  • 1 1/2  cups  pecan halves, toasted
  • 1/4  cup  caramel-flavored ice cream topping
Directions

1. 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.

Nutrition Facts (Best Pumpkin Pie With Cranberry Caramel Topper)
  • Servings Per Recipe 8,
  • cal. (kcal) 283,
  • Fat, total (g) 12,
  • chol. (mg) 82,
  • sat. fat (g) 3,
  • carb. (g) 40,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 22,
  • pro. (g) 6,
  • vit. A (IU) 8212,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 263,
  • Potassium (mg) 217,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Pastry for a Single-Crust Pie
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  cold water
Directions

1. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 283,
  • Fat, total (g) 12,
  • chol. (mg) 82,
  • sat. fat (g) 3,
  • carb. (g) 40,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 22,
  • pro. (g) 6,
  • vit. A (IU) 8212,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 263,
  • Potassium (mg) 217,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe