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The Ultimate Pumpkin Pie with Crunchy Cranberry Topping (Tyler Florence) Recipe

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The Ultimate Pumpkin Pie with Crunchy Cranberry Topping (Tyler Florence)
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Ingredients
17
Count
Nutrition
463
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Heat the oven to 375 degrees F.
  4. 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.
  5. 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.
  6. Photograph by Steve Giralt
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 463.05 Kcal (1939 kJ)
Calories from fat 256.27 Kcal
% Daily Value*
Total Fat 28.47g 44%
Cholesterol 119.52mg 40%
Sodium 86.17mg 4%
Potassium 188.65mg 4%
Total Carbs 46.05g 15%
Sugars 21.2g 85%
Dietary Fiber 2.91g 12%
Protein 8.69g 17%
Vitamin C 9.2mg 15%
Iron 1.4mg 8%
Calcium 58.3mg 6%
Amount Per 100 g
Calories 323.11 Kcal (1353 kJ)
Calories from fat 178.83 Kcal
% Daily Value*
Total Fat 19.87g 44%
Cholesterol 83.4mg 40%
Sodium 60.13mg 4%
Potassium 131.64mg 4%
Total Carbs 32.13g 15%
Sugars 14.8g 85%
Dietary Fiber 2.03g 12%
Protein 6.07g 17%
Vitamin C 6.4mg 15%
Iron 1mg 8%
Calcium 40.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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