Seasonal Kitchen

Homemade Pumpkin Pie with Cranberries

Average: 5 (4 votes)
(4 votes)
Homemade Pumpkin Pie with Cranberries

Homemade Pumpkin Pie with Cranberries - A delicious seasonal favorite

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1 hr 10 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

This delicious autumnal pie is a good source of vitamin A from the pumpkin and cell-protecting antioxidants from the cranberries.

If you have time, make your own pie dough with these easy steps.


For the pastry
14 ozs all-purpose flour
1 Tbsp sugar
½ tsp salt
4 ozs cold butter
1 egg
1 ½ Tbsps Fruit Vinegar
For the filling
26 ozs Pumpkin (prepared weight)
2 ozs butter
1 tsp cinnamon
1 generous pinch grated Nutmeg
1 generous pinch ground cloves
6 Tbsps Maple syrup
3 ozs milk
2 ozs sugar
4 Tbsps whipping cream
2 ozs Corn starch
3 eggs (separated)
2 Tbsps Cranberry (washed, drained)
1 tsp sugar
How healthy are the main ingredients?
PumpkinMaple syrupsugarCranberrysugarsugar

Preparation steps

For the pastry, put the flour in a heap on a work surface, mix with the sugar and salt and make a well in the middle of the flour. Cut the butter into small pieces and scatter around the well. Break the egg into the middle, add the vinegar and approximately 50 ml/1/4 cup lukewarm water and chop all the ingredients with a knife until they resemble breadcrumbs.
Quickly combine to a dough using your hands, form into a ball, wrap in plastic wrap and chill for about 30 minutes.
Roughly dice the pumpkin. Melt the butter, add the pumpkin, spices (cinnamon, nutmeg, cloves) and maple syrup and sweat briefly, stirring. Add the milk, cover and cook for about 10 minutes, or until the pumpkin is soft. Mix the pumpkin to a puree with a tablespoon and leave to cool.

Preheat the oven to 200°C / 400˚F

Knead the dough briefly and roll out between 2 sheets of baking parchment to a circle a little bigger than the pie dish. Line the pie dish with the pastry and cut off the excess pastry at the edge. Prick the pastry several times with a fork.

Mix the pumpkin puree with the sugar, cream, cornstarch and egg yolks. Beat the egg whites until stiff and fold into the pumpkin puree. Spread the mixture smoothly in the pastry case and bake for 35-40 minutes.

Take out of the oven and leave to cool. Before serving, mix the cranberries with the sugar. Place in the middle of the pumpkin pie and serve.