Hazelnut, Cranberry And Pumpkin Pie
  • 1 Light and Flaky Crust, unbakedsee link at right
  • 1/4cup fresh orange juice
  • 3/4cup fresh cranberries
  • 1/2cup honey
  • 2teaspoons arrowroot
  • 1/4cup cold water
  • 1cup canned pumpkin
  • 6ounces evaporated skim milk
  • 1 eggslightly beaten
  • 1/2teaspoon cinnamon
  • 1/4teaspoon nutmeg
  • 1/4teaspoon cloves
  • 1/2teaspoon salt
  • 1/3cup unrefined cane sugar
  • 1/2cup chopped hazelnuts
  1. Preheat oven to 425°F. On a lightly floured surface, roll out pastry disk to make an 11-inch round. Fit into a 9-inch pie plate. Fold edges under, forming a decorative rim. Refrigerate for 15 minutes.
  2. In a medium pan, combine orange juice, cranberries, and honey. Cook over medium heat for 5 minutes, stirring often.
  3. In a small bowl, dissolve arrowroot in cold water. Stir in 1/4 cup of cranberry mixture, mixing until well blended. Pour back into saucepan and cook, stirring frequently, until thickened. Remove from heat and set aside.
  4. In a large bowl, combine pumpkin and milk, and stir until mixed. Stir in egg, cinnamon, nutmeg, cloves, salt, and unrefined cane sugar. Mix well, then gently fold in cranberries.
  5. Fill crust and bake for 15 minutes at 425°F. Reduce heat to 350°F and bake for 45 minutes more, or until filling is set and crust is lightly browned. Sprinkle hazelnuts on top of pie during last 5 minutes of baking. Cool on rack and serve warm or at room temperature.
Recipe Notes
Nutrition Facts
Hazelnut, Cranberry And Pumpkin Pie
Amount Per Serving
Calories 307
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 307,Fat 11,Perfat 32,Cholesterol 43,Carbo 48,Protein 6