1/2cupchopped hazelnuts, toasted, skins rubbed off
Preheat oven to 425°. On a lightly floured surface, roll out pastry to make an 11-inch round. Fit into a 9-inch pie plate. Fold edges under, forming a decorative rim. Refrigerate for 15 minutes.
In a medium pan, combine orange juice, cranberries, and honey. Cook over medium heat for 5 minutes, stirring often. In a small bowl, dissolve arrowroot or cornstarch 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.
In a large bowl, combine pumpkin and milk; stir until mixed. Stir in egg, cinnamon, nutmeg, cloves, salt, and sugar. Mix well, and then gently fold in cranberries. Pour into crust and bake for 15 minutes at 425°. Reduce heat to 350° and bake for 45 minutes more, or until filling is set and crust is lightly browned. Sprinkle hazelnuts on top during last 5 minutes of baking. Cool on rack and serve warm or at room temperature.
Pumpkin, Cranberry and Hazelnut Pie
Amount Per Serving
Calories 333Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 6g30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 49g16%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.