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Pumpkin Cranberry Pie




Source of Recipe


Eagle Brand®


List of Ingredients





3 cups (750 mL) finley crushed gingersnaps

1/3 cup (75 mL) butter, melted

1 cup (250 mL) frozen or fresh cranberries

1 can (398 mL) pumpkin purée

1 can (300 mL) Regular or Low Fat Eagle Brand®

2 eggs

2 tbsp (30 mL) brown sugar

½ tsp (2 mL) each; ground cinnamon, mace and salt

½ cup (125 mL) coarsely crushed gingersnaps

½ cup (125 mL) dried cranberries


Recipe



1. Combine cookie crumbs with butter; pat onto bottom and up sides of deep dish 9-inch (23 cm) pie plate. Bake in a preheated 425°F (220°C) oven for 8 minutes or until lightly toasted. Let cool slightly. Sprinkle frozen or fresh cranberries over bottom.
2. Whisk together pumpkin, Eagle Brand, eggs, brown sugar and spices. Pour over cranberries.
3. In small bowl, mix together coarsely crushed gingersnaps and dried cranberries; sprinkle evenly over pumpkin filling.
4. Bake 15 minutes at 425°F (220°C). Reduce oven temperature to 350°F (180°C) and bake an additional 35 to 40 minutes or until knife inserted near centre comes out clean. Cool completely.