Pumpkin Pie with Glazed Pecans and Cranberries

Ingredients

Glazed Pecans and Cranberries

• 1/4 cup granulated sugar
• 1 tablespoon orange juice
• 1 teaspoon meringue powder
• 1/2 teaspoon vanilla extract
• 1/2 cup pecan halves
• 1/4 cup dried cranberries

Pie

• 1 package (15 oz.) refrigerated pie crusts
• 2 eggs
• 1 can (16 oz.) solid pack pumpkin
• 1 can (10 oz.) undiluted evaporated milk
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Preparation

1. To prepare Glazed Pecans and Cranberries: Preheat oven to 300°F. Line jelly roll pan with parchment paper. In medium bowl, stir together sugar, orange juice, meringue powder and vanilla. Add pecans and cranberries; stir until well coated. Spread single-layer onto prepared pan. Bake 25 to 30 minutes, stirring occasionally, until nuts are golden brown. Cool completely.
2. Increase oven temperature to 425°F. Press one pie crust onto bottom and up sides of pan; trim edges and prick bottom with a fork. Bake 7 to 8 minutes.
3. In large bowl, beat eggs; stir in pumpkin, evaporated milk, sugar, cinnamon, ginger, salt and cloves; pour into pie shell. Roll out remaining pie crust; cut with leaf-shaped mini cutters. Place on leaf cutouts on jelly roll pan. Place pie on jelly roll pan; bake 15 minutes. Remove leaf cutouts to cooling grid; cool completely.
4. Reduce oven temperature to 350°F. Continue baking pie 50 to 55 minutes or until knife inserted in center comes out clean. Cool completely on cooling grid. Before serving, arrange leaf cutouts around edge of pie and sprinkle with Glazed Pecans and Cranberries.

Serves

Makes 6 to 8 servings

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