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Traditional Pumpkin Pie With a Tasty Twist

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Pumpkin Pie with Glazed Pecans and Cranberries

(Family Features) - Pumpkin pie is always a favorite dessert, but this fall, make the time-honored choice even tastier!  Traditional pumpkin pie takes on a festive shape when baked in a pumpkin-shaped pie pan, and every bite has taste buds tingling.

The secret to this seasonal sensation is the crunchy, sweet-tart topping.  Dried cranberries and pecans baked in an orange meringue mixture add a subtle crunch to the silky pumpkin filling.  If time is limited, prepare the topping a day or two ahead and store in an airtight container, then sprinkle over the pie just before serving.  Pastry leaves cut from extra pie crust with mini cookie cutters bake alongside the pie, and provide an extra special autumnal touch to the presentation.

Before your guests gobble up the last tasty morsel of dinner, remind them to save room for this better-than-ever pumpkin pie - a sure sign of the season!  For additional recipe ideas perfect for fall, visit www.wilton.com.

Pumpkin Pie with Glazed Pecans and Cranberries

Description
The secret to this seasonal sensation is the crunchy, sweet-tart topping. Dried cranberries and pecans baked in an orange meringue mixture add a subtle crunch to the silky pumpkin filling.

Ingredients
Glazed Pecans and Cranberries
  • 1/4 cup granulated sugar
  • 1 tablespoon orange juice
  • 1 teaspoon meringue powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecan halves
  • 1/4 cup dried cranberries
Pie
  • 1 package (15 oz.) refrigerated pie crusts
  • 2 eggs
  • 1 can (16 oz.) solid pack pumpkin
  • 1 can (10 oz.) undiluted evaporated milk
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

Preparation
    1. To prepare Glazed Pecans and Cranberries: Preheat oven to 300°F. Line jelly roll pan with parchment paper. In medium bowl, stir together sugar, orange juice, meringue powder and vanilla. Add pecans and cranberries; stir until well coated. Spread single-layer onto prepared pan. Bake 25 to 30 minutes, stirring occasionally, until nuts are golden brown. Cool completely.
    2. Increase oven temperature to 425°F. Press one pie crust onto bottom and up sides of pan; trim edges and prick bottom with a fork. Bake 7 to 8 minutes.
    3. In large bowl, beat eggs; stir in pumpkin, evaporated milk, sugar, cinnamon, ginger, salt and cloves; pour into pie shell. Roll out remaining pie crust; cut with leaf-shaped mini cutters. Place on leaf cutouts on jelly roll pan. Place pie on jelly roll pan; bake 15 minutes. Remove leaf cutouts to cooling grid; cool completely.
    4. Reduce oven temperature to 350°F. Continue baking pie 50 to 55 minutes or until knife inserted in center comes out clean. Cool completely on cooling grid. Before serving, arrange leaf cutouts around edge of pie and sprinkle with Glazed Pecans and Cranberries.

Serves
Makes 6 to 8 servings

Notes, Tips & Suggestions
Note: Glazed Pecans and Cranberries can be prepared several days in advance. Cool completely and store in air-tight container until ready to use.

Wilton Products:
  • Jelly Roll/Cookie Pan
  • Parchment Paper
  • Meringue Powder
  • Pumpkin Pie Pan
  • Mini Harvest 6 Piece Cutter Set

SOURCE: Wilton Industries, Inc.


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