Pumpkin pie is a classic, there is no denying it. I know some people say don’t mess with a good thing, but is a tiny pop of extra excitement ever bad?! This recipe can be either classic (skip the dulce de leche and cranberry) OR you can add a layer of cranberry on the bottom for tart zinginess and some salted dulce de leche on top for a rich depth of flavor. The choice is yours!
PREP TIP:
Make this the day before your party to let it set. Then, jazz it up with the salted dulce de leche right before serving!
Cranberry Pumpkin Pie with Salted Dulce de Leche
Ingredients
- 1 9-inch pre-made pie crust
- 1 15-ounce can pure pumpkin puree
- 1 cup cranberry sauce (I use jelly cranberry sauce in the can but you can
- use homemade as well)
- 3/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 1 can dulce de leche for drizzling
Directions
- Preheat the oven to 425°F (220°C).
- Place the pre-made 9-inch pie crust into a pie dish. Or if using a pre-made frozen crust in foil, let it thaw until pliable.
- Prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- Place a piece of parchment paper into the pie and add dried beans or pie weights. Bake the pie crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove the pie weights. Add back to the oven and bake for 5 minutes to brown the bottom. Remove from the oven and let it cool.
- Lower the oven temperature to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground nutmeg, vanilla extract, and salt. Mix until well combined. Taste for seasoning and adjust if preferred. Add the eggs and whisk. Then, add the sweetened condensed milk and stir until combined.
- Add cranberry sauce to a microwavable dish. Microwave for 30 seconds to loosen up the chunks and make it more spreadable.
- Once the pie crust has cooled, spread an even layer of cranberry sauce over the bottom of the crust. I make mine 1/2-1 inch thick.
- Pour the pumpkin filling over the cranberry layer in the pie crust. You may have some left over filling mixture (I erred on the side of caution incase some people are using a deep dish pan.)
- Place the pie in the 350°F (175°C) oven and bake for 45-50 minutes, or until the pie filling is set, slightly puffed up and a toothpick inserted into the center comes out clean.
- Allow the pie to cool completely to room temperature before storing covered in the fridge.
- When serving, remove from the fridge about an hour prior.
- Open the dulce de leche and add it to a microwaveable bowl. Season with salt, to taste (I did a generous pinch.)
- Microwave in 30 second increments until drizzle-able. Place this salted dulce de leche on the counter next to the pie when serving. Let guests drizzle it and top with whipped cream to their tastes.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?