THE ULTIMATE PUMPKIN PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.
- Heat the oven to 375 degrees F.
- Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.
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Ib Kasco
[email protected]This pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness.
Robert Widener
[email protected]The cranberry topping is what really makes this pie special. It adds a wonderful tartness and crunch that perfectly complements the sweet pumpkin filling.
Nisrath Jahan
[email protected]I've made this pie several times and it always turns out perfectly. It's my go-to recipe for pumpkin pie.
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[email protected]This pie is a great way to celebrate the fall season. It's warm and comforting, with just the right amount of sweetness.
Parbati Parbati
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover pumpkin puree.
SUGGESTS SOYAM
[email protected]This is the best pumpkin pie I've ever had. The crust is flaky and the filling is creamy and smooth. The cranberry topping is the perfect finishing touch.
Lily Short
[email protected]I made this pie for a potluck and it was a huge hit. Everyone loved it!
Naomi Tlanglian
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and beautiful pie that's perfect for any occasion.
Mr Pukhtoon
[email protected]I'm not a big fan of pumpkin pie, but I really enjoyed this recipe. The cranberry topping is the perfect addition.
Don Mvppimp
[email protected]This pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness.
Ruth Tesfa
[email protected]I love that this recipe uses graham crackers for the crust. It's so easy to make and it tastes delicious.
Md Masbaulallom
[email protected]The cranberry topping is what really makes this pie special. It adds a wonderful tartness and crunch that perfectly complements the sweet pumpkin filling.
Maria Dela Cruz
[email protected]I've made this pie several times and it always turns out perfectly. It's my go-to recipe for pumpkin pie.
Fatai Adeshina
[email protected]This pie is a must-try for any pumpkin pie lover. The crust is flaky and buttery, the filling is creamy and smooth, and the cranberry topping is the perfect finishing touch.
L ngqunge
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The cranberry topping is the perfect addition and really makes the pie.
Darin Henson
[email protected]I made this pie for Thanksgiving and it was a hit! Everyone loved the combination of pumpkin and cranberries. The pie was also very easy to make, which is always a plus.
Saqlain Jutt Naroo
[email protected]This pumpkin pie recipe is a keeper! The cranberry topping adds a wonderful tartness that perfectly complements the sweet pumpkin filling. I also love that the crust is made with graham crackers, which gives it a delicious crunch.