Old-fashioned deluxe pumpkin pie with dried cranberry sauce
By: Ashbell McElveen From: Good Food Live
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Old-fashioned deluxe pumpkin pie with dried cranberry sauce
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- 4-6
For a delicious and unusual dessert try Ashbell McElveen's rich and delicious pumpkin pie served with a tangy cranberry sauce
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Ingredients
- 340g cooked pumpkin flesh, pureed using a blender, processor, or ricer
- 340ml evaporated milk
- 5 tbsp dark brown sugar
- 2 tbsp white Sugar
- 1/2 tsp ground Cloves
- 1/2 tsp Salt
- 1/2 tsp ground Nutmeg
- 175g maple syrup
- 3 Eggs, lightly beaten
- 1 tbsp melted Butter
- 20cm ready-made pastry tart cases
For the dried cranberry sauce:
- 125 g dried Cranberries
- 115g caster sugar
- 1 vanilla pod
- 50ml Brandy
- 170ml cranberry juice
Method
1. Preheat the oven to 190ºC/Gas 5.2. In a mixing bowl mix together the pumpkin, evaporated milk , brown sugar, white sugar, cloves, salt, nutmeg, maple syrup, eggs and melted butter making a smooth mixture.
3. Pour the pumpkin mixture into the blind-baked flan case. Bake the pumpkin pie for 40 minutes until the crust is golden-brown and the filling has set. Remove from the oven and set aside to cool.
4. Meanwhile, make the dried cranberry sauce. Soak the dried cranberries in the brandy and cranberry juice for 30 minutes.
5. Transfer the cranberries and the macerating liquid to a saucepan. Add the caster sugar and vanilla pod. Bring to the boil over a high heat, reduce the heat and simmer for 5-8 minutes until reduced and thickened. Set aside then reheat as required.
6. Serve the pumpkin slices with warm dried cranberry sauce on the side.
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