Studded with hazelnuts and brilliant cranberries, this is a colorful break from traditional pumpkin pie. Serve with a dollop of whipped cream and a cup of chilled eggnog. To make it gluten free, simply use a store-bought GF crust. Get the recipe for Buttery Pie Crust here.
Ingredients
- 1 Buttery Pie Crust, unbaked
- 2 tablespoons fresh orange juice
- 1 1/4 cup fresh cranberries
- 1/4 cup plus 2 tablespoons honey
- 2 teaspoons arrowroot powder or cornstarch
- 1/4 cup cold water
- 1 cup canned pumpkin purée
- 6 ounces evaporated skim milk
- 1 egg, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/3 cup natural cane sugar
- 1/2 cup chopped hazelnuts, toasted, skins rubbed off
Instructions
- Preheat oven to 425°. On a lightly floured surface, roll out pastry 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 or cornstarch 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; stir until mixed. Stir in egg, cinnamon, nutmeg, cloves, salt, and sugar. Mix well, and then gently fold in cranberries. Pour into crust and bake for 15 minutes at 425°. Reduce heat to 350° and bake for 45 minutes more, or until filling is set and crust is lightly browned. Sprinkle hazelnuts on top during last 5 minutes of baking. Cool on rack and serve warm or at room temperature.
Notes
PER SERVING: 333 cal, 12g fat (5g mono, 1g poly, 6g sat), 45mg chol, 6g protein, 49g carb, 3g fiber, 251mg sodium
