Saturday, November 26, 2011

Pumpkin Pie with Cranberry Glazing

Ingredients, Serves 4:
  • 1 cup canned pumpkin
  • 8 oz gingersnaps (you can find them in the cookie aisle)
  • 1/2 cup walnuts
  • 4 tablespoons unsalted butter, melted
  • Filling:
    • 1 cup canned pumpkin
    • 1/3 cup light brown sugar
    • 1 tablespoon honey
    • 3/4 teaspoon ground ginger
    • 3/4 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground clover
    • 2 large eggs
    • 3/4 cup heavy cream
  • Cranberry Glaze:
    • 2 cups fresh cranberries
    • 1/4 cup orange juice
    • 1/4 cup water
    • 1/2 cup granulated sugar
    • 1 tablespoon all-purpose flour
Holidays are made for pies!  and Pumpkin pie rules!  Especially when you make the crust out of gingersnaps and walnuts and top it was a cranberry glazing... yummie!

First we make the crust.  Pre-heat the oven to 350°F.  Break apart the gingersnaps into smaller pieces and add them into a food processor along with the walnuts and grind until the mixture is a consistent crumb size.  Add in the melted butter and pulse grind until the mixture is consistently sticky.  Pour into a 9" pie dish and spread evenly around.

Now we make the filling.  In a medium sized bowl, whisk together the pumpkin, brown sugar, honey, ginger, cinnamon, cloves, heavy cream, eggs and salt.  Pour into pie crust dish and put into the oven.  Bake for roughly 35-40 minutes until the crust darkens slightly and the filling becomes firm near the crust.  If the crust looks like it is browning too much, cover it aluminum foil strips.  Transfer the pie to a baking sheet and let cool.  It is important to let the filling cool until it is firm otherwise, the cranberry glazing will sink when you pour it on top!

Finally, we make the cranberry glaze.  In a medium saucepan, whisk together the orange juice, water, sugar and flour until smooth.  Add the cranberries and cook on medium heat until the cranberries just begin to burst and the liquid thickens, roughly 5 - 8 minutes.  Carefully pour the glazing over the pie and refrigerate until well chilled.

You can serve as is, or sprinkle with your favorite topping like cinnamon or powdered sugar or even nuts!  Enjoy!


Thin double glazing said...

I wanted to thank you for this great read!! I definitely enjoyed every little bit of it. I have you bookmarked your site to check out the new stuff you post.

SiliconValleySousVide said...

Thanks for the note! and the bookmarks!

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