Pumpkin, Cranberry and Hazelnut Pie
  • 1 Buttery Pie Crust, unbaked
  • 2tablespoons fresh orange juice
  • 1 1/4 cup fresh cranberries
  • 1/4cup plus 2 tablespoons honey
  • 2teaspoons arrowroot powder or cornstarch
  • 1/4cup cold water
  • 1cup canned pumpkin purée
  • 6ounces evaporated skim milk
  • 1 egg, lightly beaten
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon ground cloves
  • 1/2teaspoon salt
  • 1/3cup natural cane sugar
  • 1/2cup chopped hazelnuts, toasted, skins rubbed off
  1. 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.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Pumpkin, Cranberry and Hazelnut Pie
Amount Per Serving
Calories 333 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 45mg 15%
Sodium 251mg 10%
Total Carbohydrates 49g 16%
Dietary Fiber 3g 12%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 333 cal, 12g fat (5g mono, 1g poly, 6g sat), 45mg chol, 6g protein, 49g carb, 3g fiber, 251mg sodium