Description
This festive Thanksgiving dessert features a classic pumpkin pie with a rich and creamy filling, topped with a sweet pecan mixture, paired perfectly with homemade fresh cranberry sauce and light vanilla whipped cream. It’s a delightful combination of autumn flavors, perfect for holiday celebrations.
Ingredients
Scale
Pumpkin Pie
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 1 unbaked 9-inch pie crust
Pecan Topping
- 1 cup chopped pecans
- 1/2 cup maple syrup
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
Cranberry Sauce
- 1 cup fresh cranberries
- 1/2 cup granulated sugar (for cranberry sauce)
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat Oven and Prepare Pumpkin Pie Filling: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and eggs until the mixture is smooth and well combined.
- Add Evaporated Milk and Assemble Pie: Gradually stir in the evaporated milk to the pumpkin mixture until fully incorporated. Pour the filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake Pumpkin Pie: Bake the pie at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. To check doneness, insert a knife near the center—the blade should come out clean. Once done, remove the pie and let it cool completely at room temperature.
- Prepare Pecan Topping: While the pie cools, combine the chopped pecans, maple syrup, softened butter, and vanilla extract in a bowl. Mix until the ingredients are well blended. This mixture can be spread over the cooled pumpkin pie or served separately as a topping for individual slices.
- Make Cranberry Sauce: In a medium saucepan over medium heat, combine fresh cranberries, granulated sugar, orange zest, and lemon juice. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 minutes. Remove from heat and allow the sauce to cool to room temperature.
- Whip the Cream: Using a mixer or whisk, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat to avoid turning it into butter.
- Serve the Dessert: Slice the cooled pumpkin pie and top each slice with a generous portion of the pecan topping, a spoonful of fresh cranberry sauce, and a dollop of vanilla whipped cream. Enjoy this festive and flavorful holiday dessert!
Notes
- You can prepare the pumpkin pie and cranberry sauce a day in advance to save time on Thanksgiving.
- For a gluten-free option, substitute the pie crust with a gluten-free crust.
- To add a twist, try incorporating bourbon or rum into the pecan topping mixture for added depth of flavor.
- Leftover cranberry sauce is excellent served over vanilla ice cream or mixed into yogurt for a tasty snack.
