Ingredients
Scale
- 1 unbaked 9-inch deep-dish pie crust
- 1 can (15 oz) pumpkin purée (not pie filling)
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (12 oz) evaporated milk
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 1/2 cup sugar (for the sauce)
- 1 teaspoon orange zest
Instructions
- Step 1: Prepare the Cranberry Reduction. Combine the cranberries, 1/2 cup sugar, orange juice, and orange zest in a small saucepan. Cook over medium heat for about 10 minutes, stirring occasionally. The cranberries will pop and the mixture will thicken into a jam-like consistency. Remove from heat and let it cool completely. If you want a smoother texture, you can pulse this mixture in a blender briefly.
- Step 2: Mix the Pumpkin Filling. In a large mixing bowl, whisk the three eggs together. Add the pumpkin purée, granulated sugar, brown sugar, pumpkin pie spice, and salt. Whisk until the mixture is smooth and the sugars have dissolved. Gradually pour in the evaporated milk while whisking constantly until the filling is fully combined and silky.
- Step 3: Assemble the Pie Layers. Preheat your oven to 425°F (220°C). Place your pie crust in a glass or ceramic pie dish. Spread about half of the cooled cranberry sauce across the bottom of the crust. Carefully pour the pumpkin mixture over the cranberry layer. Drop small spoonfuls of the remaining cranberry sauce onto the top of the pumpkin filling. Use a toothpick or a knife to gently swirl the cranberry sauce into the pumpkin to create a marbled effect.
- Step 4: Bake to Perfection. Place the pie on a baking sheet to catch any spills. Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for another 40 to 50 minutes. The pie is done when the edges are set and the center has a slight jiggle like gelatin. If the crust edges brown too quickly, cover them with aluminum foil.
- Step 5: Cool and Set. Transfer the pie to a wire rack and let it cool completely for at least 2 to 3 hours. This cooling period is vital for the custard to set properly. For the best flavor and texture, refrigerate the pie overnight. Serve with a dollop of whipped cream and an extra spoonful of cranberry sauce if desired.
- Cook Time: 1 hour 20 minutes