Pumpkin, Cranberry, and Pecan Pie
Thanksgiving is hands-down my favorite holiday of the year. Are any of you surprised? I love planning the big meal and then enjoying it with family and friends. Growing up, I was the only one who ever wanted pumpkin pie on the dessert table at Thanksgiving. My dad always obliged and made me a pumpkin pie.
As a side note, I think I get some of my crazy food ideas from my dad – we usually have at least one pie for every person at the Thanksgiving table, so literally everyone can request whichever flavor they prefer. So anyways, growing up, I wanted pumpkin pie. I’d pile on the cool whip and dig in.
As I got older, I was kind of turned off by pumpkin pie. Mostly because there are just so many other delicious Thanksgiving desserts to try. But let me tell you a couple things about this pie. 1: makes me love pumpkin pie again and 2: makes me swear I’ll never make plain old pumpkin pie again.
It’s seriously the PERFECT Thanksgiving pie. It has everything you could possibly want in a pie. The majority of the pie is a subtle spiced pumpkin filling, and then it’s topped with a pecan and cranberry streusel that gets all melting and crispy and delicious in the oven. If you have pumpkin pie on your Thanksgiving menu this year, I strongly urge you to replace it with this Pumpkin, Cranberry, and Pecan Pie.
One Year Ago: Spiced Butternut Squash Cupcakes
Two Years Ago: Cous Cous with Butternut Squash and Cranberries, Crockpot Cranberry Pork Roast and Cranberry Almond Caramel Tart
Three Years Ago: Depths of Fall Butternut Squash Pie and Chocolate Chip Cookie Pie
Pumpkin, Cranberry, and Pecan Pie
Ingredients:
For the Pie
1/4 cup sugar
1/2 cup brown sugar, packed
1/4 cup flour
1 tsp orange zest
1/2 tsp salt
1 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp allspice
1/8 tsp cloves
1/8 tsp cardamom
15 oz can pumpkin
3 slightly beaten eggs
1/3 cup heavy cream
1/2 tsp vanilla
1 single pie crust
For the Cranberry Pecan Topping
1/2 cup packed brown sugar
4 tsp flour
1/4 tsp salt
2 Tbsp cold butter
4 ounces fresh cranberries, coarsely chopped
2/3 cup chopped pecans
Directions:
In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and all of the spices (nutmeg through cardamom). In a separate bowl, combine the pumpkin, eggs, cream, and vanilla.
Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into a pie shell. Bake at 375 for 20 minutes.
Meanwhile, add the brown sugar, flour, and salt, and butter to a small food processor and chop until it resembles a coarse mixture. Stir in the chopped cranberries and pecans.
Remove pie from the oven and sprinkle the cranberry mixture on top. Return the tart to the oven and bake for 20-25 minutes, or until the pie is set, topping is golden and bubbly, and the crust is golden. If the crust starts getting too brown, you can add strips of foil around the edges.
Cool on a wire rack. Cover and refrigerate within 2 hours.
Recipe adapted from Good Life Eats
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
I love quinoa! Never tried it with these ingredients. Great recipe!
I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
I adore quinoa because it is so healthy and so filling!
Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
I love a good quinoa recipe. This one sounds worth a try.
LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
don’t worry, I am officially the last one.
I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!