Cranberry "Swirl" Pumpkin Pie November 23 2015, 0 Comments
Makes 1 pie
- 1/3 cup Cucina Antica Cranberry Sauce (room temperature or slightly warm)
- 4 cups pureed pumpkin
- 12 oz. can evaporated milk
- 3/4 cup brown sugar
- 1 tsp. ground cinnamon
- ¾ tsp. pumpkin pie spice
- pinch of salt
- 3 eggs, beaten
- 1 tbsp. cornstarch
- 1 pre-made pie crust
- Whipped cream (optional)
If you’re starting with a pumpkin (not canned), follow these instructions. If you’re using canned pumpkin, skip down to the *.
Cut off the top of your pumpkin and scoop out the seeds and pulp. Chop your pumpkin into medium sized chunks, small enough to fit in a pot or saucepan. Bring about 1” of water to boil, place pumpkin chunks into the water, and simmer for about 25-30 minutes, or until tender. Remove skin from pumpkin chunks and puree.
*Add beaten eggs, pureed pumpkin, evaporated milk, cinnamon, pumpkin pie spice, cornstarch, and salt to a bowl and mix thoroughly. Lay pie crust into a pie dish and crimp the edges with your fingers. Pour in your pie filling.
Take your 1/3 cup of Cucina Antica Cranberry Sauce and pour it over your pie. Take a knife and swirl a little more – don’t go swirl-crazy, though, or the colors will just blend together. You won't be able to see the swirl once it's baked, but you'll have a little bit of cranberry sauce in each bite. Bake pie at 375 degrees for about 50 minutes, or until set.
(NOTE: We recommend you use a crust protector at about the 20-minute mark so that your crust doesn’t burn)