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The Chefs Corner

Cranberry Pumpkin Pie

Filling

Eggs 2 each
Pumpkin Puree 12 ounces
Sugar, Granulated 4.5 ounces
Sugar, Dark 1.5 ounces
Salt 1 teaspoon
Cinnamon, Ground ½ teaspoon
Ginger, Ground 1 tablespoon
Cloves, Ground ½ teaspoon
Whole Milk ¾ cup
Evaporated Milk ¾ cup

 

Cranberry Topping

Fresh Cranberry 1 cup
Brown Sugar 1 cup
Pie Shell 9 inch 1 each
Powered Sugar to dust  

Preparation

Mix first 10 ingredients together in a large mixing bowl. Use a paddle attachment if available to minimize air bubbles from being incorporated into the mixture. Fill the pie shell just below the top of the crust, leaving enough room to top with cranberry/brown sugar mixture. Spread the cranberry mixture evenly on top of the pie filling and bake at 375 degrees for 70-80 minutes or until filling sets firm.

Place on a cooling rack, after cooled, liberally dust with powered sugar.

Optional: Garnish with fresh cranberries.