Best Pumpkin Pie With Cranberry Caramel Topper

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

Best Pumpkin Pie With Cranberry Caramel Topper
Photo: Tina Rupp
Prep Time:
30 mins
Bake Time:
55 mins
Total Time:
30 mins


  • 1 recipe Pastry for Single-Crust Pie

  • 1 15 ounce can pumpkin

  • ¾ cup sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 3 slightly beaten eggs

  • 1 ¼ cup milk

  • Cranberry-Pecan Caramel Topper (see recipe below) (optional)

  • Sweetened Whipped Cream (optional)

Pastry for a Single-Crust Pie

  • 1 ¼ cup all-purpose flour

  • ¼ teaspoon salt

  • cup shortening

  • 4 tablespoon cold water

Cranberry-Pecan Caramel Topper

  • cup dried cranberries

  • 3 tablespoon brandy

  • 1 ½ cup pecan halves, toasted

  • ¼ cup caramel-flavored ice cream topping


  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.

Pastry for a Single-Crust Pie

  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.

Cranberry-Pecan Caramel Topper

  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.

Test Kitchen Tip:

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

Nutrition Facts (per serving)

283 Calories
12g Fat
40g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 283
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 82mg 27%
Sodium 263mg 11%
Total Carbohydrate 40g 15%
Total Sugars 22g
Protein 6g
Vitamin C 2.4mg 12%
Calcium 80.8mg 6%
Iron 2.2mg 12%
Potassium 217mg 5%
Folate, total 52.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.