Rating: 3.71 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 17 Ratings

For this classic Thanksgiving dessert, use the lower amount of spice for a mildly spiced pie. The larger amount yields a bigger flavor.

Source: Better Homes and Gardens

Gallery

Credit: Tina Rupp

Recipe Summary

prep:
30 mins
bake:
55 mins at 375°
Servings:
8
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Best Pumpkin Pie With Cranberry Caramel Topper

Ingredients

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Directions

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

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  • 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.

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  • 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.

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

Test Kitchen Tip:

To make ahead, prepare pie as directed; cover and refrigerate up to 2 days before serving.

Nutrition Facts (Best Pumpkin Pie With Cranberry Caramel Topper)

283 calories; total fat 12g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 82mg; sodium 263mg; potassium 217mg; carbohydrates 40g; fiber 2g; sugar 22g; protein 6g; vitamin a 8212IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 81mg; iron 2mg.

Pastry for a Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cranberry-Pecan Caramel Topper

Ingredients

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Directions

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  • 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.

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Reviews

17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1