Cranberry-Glazed Pumpkin Pie
Active Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 8
Ingredients:
Crust:
8 ounces gingersnaps, crushed (1 1/2 cups)
1/2 cup walnuts
4 tablespoons unsalted butter, melted
Filling and Toppings:
1 cup canned pumpkin
1/3 cup light brown sugar
1 tablespoon honey
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon kosher salt
Pinch of ground cloves
2 large eggs
3/4 cup heavy cream
1/4 cup fresh orange juice
1/4 cup water
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 cups fresh or frozen cranberries (8 ounces)
1/2 cup walnuts
Directions:
Preheat the oven to 350°F. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.
In a medium bowl, whisk the pumpkin with the brown sugar, honey, ground ginger, cinnamon, salt, ground cloves, eggs, and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool.
In a medium saucepan, combine the orange juice with the water, granulated sugar, and flour; whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving.
Notes:
The pie can be refrigerated for up to three days.
How to keep the crust’s edges from overbrowning
It’s a common pie dilemma: The perimeter of the crust becomes perfectly brown in the oven long before the filling is fully baked. Those edges must be protected from burning as the pie continues to bake; here, Callia recommends using strips of foil for the task. While this is definitely a viable option, it can be tricky to properly secure the strips on a hot pie. If you have an extra-large roll of foil, you could take a piece large enough to extend past the pie’s edges and cut a 7- to 8-inch circle out of the middle, then center the foil sheet over the pie. Better yet, if you make a fair number of pies, it’s totally worth it to invest in an inexpensive pie shield and forgo the foil altogether.
Recipe courtesy of Food and Wine.com
