THE ULTIMATE PUMPKIN PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.
- Heat the oven to 375 degrees F.
- Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.
CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE
Categories Cake Mixer Fruit Nut Dessert Bake Christmas Cranberry Almond Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
- Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
- Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
- To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.
PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
- Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
- Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
- Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
CRANBERRY-PUMPKIN SPICE CAKE
Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. -Cami LaForge, Murray, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
HOLIDAY CRANBERRY PUMPKIN CAKE
The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)
Provided by southern chef in lo
Categories Dessert
Time 1h15m
Yield 1 bundt cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
- In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
- In large mixing bowl, combine the other ingredients except the cranberries.
- Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
- Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
- Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
- Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
- Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
- Sprinkle remaining cranberries on top of glaze.
PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING
Fast, easy and delicious! This is a great make-ahead dessert that doesn't take up oven or fridge space! A different light twist on pumpkin pie or pumpkin cheesecake. The cranberry-nut topping adds a beautiful presentation and tastes yummy!
Provided by Laura Manos Emms
Categories Pumpkin Cheesecake
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
- Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
- Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 33 g, Cholesterol 19.2 mg, Fat 16 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 249.1 mg, Sugar 21.9 g
CREAMY PUMPKIN PIE WITH CRANBERRY TOPPING
Make and share this Creamy Pumpkin Pie With Cranberry Topping recipe from Food.com.
Provided by Karen..
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 375°F.
- Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time.
- Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
- Pour the filling into the prepared/panned pie shell and bake the pie on the center rack for 30 minutes.
- Reduce the heat to 350° and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes.
- Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.
- To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce.
- Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.
- Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl.
- Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor.
Nutrition Facts : Calories 409.6, Fat 16.6, SaturatedFat 8.2, Cholesterol 109.8, Sodium 366.2, Carbohydrate 62.1, Fiber 2, Sugar 50.2, Protein 5.3
CRANBERRY PUMPKIN MUFFINS
These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.
Provided by Robin L.
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
- Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
- Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
- Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.
Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g
CRANBERRY SPICE CAKE
Provided by Karen DeMasco
Categories Cake Food Processor Dessert Christmas Thanksgiving Cranberry Fall Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 26
Steps:
- For cake:
- Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
- Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
- Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
- Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour-1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
- For lemon glaze:
- Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
- Serve cake with Citrus-Cranberry Compote , if desired.
SPICED CRANBERRY CRISP CAKE
This cake is a cross between a fruit crisp and a moist cake. We love the festive cranberry filling with its sweet-tangy flavor and the combination of soft cake, tender fruit and crunchy topping. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix., In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan., Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 276 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
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