Ingredients Jump to Instructions ↓

  1. 1 recipe Pastry for Single-Crust Pie

  2. 1 15-oz. can pumpkin

  3. 3/4 cup sugar

  4. 1 to 1- 1/4 tsp. ground cinnamon

  5. 1/2 to 1 tsp. ground ginger

  6. 1/2 tsp. salt

  7. 1/4 to 1/2 tsp. ground nutmeg

  8. 1/4 to 1/2 tsp. ground clove s

  9. 3 slightly beaten egg s

  10. 1 1/4 cups milk

  11. Cranberry -Pecan Caramel Topper

  12. Sweetened Whipped Cream *Cranberry-Pecan Caramel Topper:

  13. 1/3 cup dried cranberries

  14. 3 Tbsp. brandy or apple juice

  15. 1 1/2 cups pecan halves, toasted

  16. 1/4 cup caramel -flavored ice cream topping

Instructions Jump to Ingredients ↑

  1. Prepare and roll out Pastry for Single-Crust pie (below). Preheat oven to 375 degrees F.

  2. For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until combined.

  3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

  4. To serve, top with Cranberry-Pecan Caramel Topper, and/or whipped cream. Makes 8 servings.

  5. Pastry for a Single-Crust Pie: In a medium bowl stir together 1-¼ cups all-purpose flour and ¼ teaspoon salt. Using a pastry blender cut in ⅓ cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (using a total of 4 to 5 tablespoons water), until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.

  6. Test Kitchen Tip: To make ahead, prepare pie as directed; cover and refrigerate up to 2 days before serving.

  7. .In a medium bowl combine cranberries and brandy. Let stand for 15 minutes. Add pecan halves and ice cream topping. Toss to coat.

  8. Serve immediately or cover and store in refrigerator up to 1 week. Bring to room temperature before serving. Makes 8 (3-tablespoon) servings.

  9. Test Kitchen Tip: To toast pecans, spread nuts in single layer in shallow baking pan. Bake in a 350 degree F oven for 7 to 10 minutes or until nuts are light golden brown. Because pecans are already brown in color, it helps to break a nut or two in half to check for the change in color.


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