Cranberry Pumpkin Pie

Cranberry Pumpkin Pie

It’s almost Thanksgiving so I made another Pumpkin Pie! This time with a cranberry and pecan topping.

Cranberry Pumpkin Pie

I made this pie with a pastry base this time instead of my usual graham cracker or cookie base. The topping on this pie is lovely, tart and crunchy at the same time.
Cranberry Pumpkin Pie

If you like pumpkin pie make sure to see my Chocolate Pumpkin Pie, Pumpkin Pie with Crunchy Pecan Topping, Mini Pumpkin Pies and Pumpkin Pie Candy Cups. I had even more pumpkin pie variations up my sleeve but I ran out of time.

The one thing that makes me a bad blogger is I frequently post my recipes in sometimes metric and sometimes US cup measurements. I feel comfortable with both, but since not everybody does I’ve made a conversion table and I’ve taken this recipe and made it metric to demonstrate it’s usefulness.

Happy Thanksgiving!


Cranberry Pumpkin Pie



1 pastry/pie base (I used a store bought dough this time)


50g sugar

107g light brown sugar

30g plain flour

1/2 tsp salt

2 tsp pumpkin pie spice

425g canned pumpkin

3 eggs

80ml single cream

1/2 tsp vanilla


107g light brown sugar

4 tsp flour

1/4 tsp salt

2 tbs butter

100g cranberries, chopped

100g pecans, chopped


  1. Roll the pastry dough into a round about 1-2cm thick. Press into the pie plate and chill until ready to use.
  2. Preheat the oven to 190 C. In a small bowl whisk together the sugar, brown sugar, flour, salt and pumpkin pie spice.
  3. In a large bowl whisk together the pumpkin, eggs, cream and vanilla.
  4. Stir in the flour mixture into the pumpkin mixture until combined.
  5. Pour into the prepared pie crust and bake for 20 minutes. While that's baking prepare the topping.
  6. Mix the brown sugar, flour, salt and butter together in a bowl and rub the mixture together with your fingers until it looks like crumbs. Stir in the cranberries and pecans.
  7. After 20 minutes spread the cranberry mixture on top of the pie. Place back in the oven and bake for another 25 minutes.
  8. Remove from the oven and let cool. Refrigerate over night or for several hours before serving.

adapted from Beantown Baker


You Might Like: