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.
Pumpkin, Cranberry and Hazelnut Pie
Rate this recipe!
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.
Recipe Notes
Nutrition Facts
Pumpkin, Cranberry and Hazelnut Pie
Amount Per Serving
Calories 333
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 45mg
15%
Sodium 251mg
10%
Total Carbohydrates 49g
16%
Dietary Fiber 3g
12%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 333 cal, 12g fat (5g mono, 1g poly, 6g sat), 45mg chol, 6g protein, 49g carb, 3g fiber, 251mg sodium
