Studded with hazelnuts and brilliant cranberries, this pumpkin pie is a colorful break from the traditional version. Serve with a dollop of whipped cream and a cup of chilled eggnog.
Get recipe for Light and Flaky Crusts.
Recipe Ingredient Details:
1 Light and Flaky Crust, unbaked (see link at right)
1/4 cup fresh orange juice
3/4 cup fresh cranberries
1/2 cup honey
2 teaspoons arrowroot
1/4 cup cold water
1 cup canned pumpkin
6 ounces evaporated skim milk
1 egg (slightly beaten)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1/3 cup unrefined cane sugar
1/2 cup chopped hazelnuts
Preheat oven to 425°F. On a lightly floured surface, roll out pastry disk to make an 11-inch round. Fit into a 9-inch pie plate. Fold edges under, forming a decorative rim. Refrigerate for 15 minutes.
In a medium pan, combine orange juice, cranberries, and honey. Cook over medium heat for 5 minutes, stirring often.
In a small bowl, dissolve arrowroot in cold water. Stir in 1/4 cup of cranberry mixture, mixing until well blended. Pour back into saucepan and cook, stirring frequently, until thickened. Remove from heat and set aside.
In a large bowl, combine pumpkin and milk, and stir until mixed. Stir in egg, cinnamon, nutmeg, cloves, salt, and unrefined cane sugar. Mix well, then gently fold in cranberries.
Fill crust and bake for 15 minutes at 425°F. Reduce heat to 350°F and bake for 45 minutes more, or until filling is set and crust is lightly browned. Sprinkle hazelnuts on top of pie during last 5 minutes of baking. Cool on rack and serve warm or at room temperature.
Recipe Additional Notes:
PER SERVING: Calories 307,Fat 11,Perfat 32,Cholesterol 43,Carbo 48,Protein 6
Fri, 2002-11-01 18:21