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The Ultimate Pumpkin Pie with Crunchy Cranberry Topping Recipe

The Ultimate Pumpkin Pie with Crunchy Cranberry Topping

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on November 15, 2009

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    If you want to make this watch the video first. What is posted for the recipe is completely wrong.

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  • on November 11, 2009

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    Based on previous comments I cooked this pie for 70 minutes. Although this was delicious as is - next time I am going to try adding 1/4C molasses....as per my 90 yr old mother-in-law who always adds this to her pumpkin pies.

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  • on October 31, 2009

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    this is the first pie i have ever made, and it was great! i added a little bit of oatmeal to the filling, it was just my flavor of choice. But i love using foodnetwork and the pie was better than mom makes and i could say that she would say so her self

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  • on January 07, 2009

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    My family really liked this variation of pumpkin pie. I used Pepperage Farms amaretto cookies because I couldn't find the cookies that the recipe called for. It was great because it had a hint of chocolate. I didn't have any problem with it not being done in the middle, I cooked longer than alloted time. But I know that my oven usually takes longer to cook.

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  • on December 14, 2008

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    Easy to make. It did take an extra 10-15 minutes to cook than the 40 mins. that the recipe says. Overall though, it's very yummy. Great for the holidays.

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  • on November 30, 2008

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    This was the first pumpkin pie I've ever made and I'm sticking with it for good. The filling was creamy and perfectly seasoned. The topping added a wonderful contrast texture that other pies this Thanksgiving were missing. I chopped the pecans and cookies until they were crumbs and kept the cranberries whole, which added another dimension.

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  • on January 05, 2008

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    This is the perfect combination of sweet & tart. I love the crunchy consistancy of the topping. We had nothing left after our dinner party, as everyone loved it.

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  • on December 20, 2007

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    I made this for Thanksgiving and my whole family flipped for it! I used a frozen pie shell, which cut the prep time. It did take more like an hour to bake through and my crust edges were a little burnt, but I'm sure it depends on your oven. The filling is really creamy and the crunchy topping gives it an unexpected texture and zing. I also added a little ginger powder to the filling, topped each piece with fresh whipped cream and a slice of crystalized ginger. I've been asked to make it again for Christmas!

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  • on November 24, 2007

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    I prefer plain pumpkin pie - this was so bland, that i too checked the recipe to see if i missed something - i hadn't. also, it was mushy - i baked it more than necessary based on the other reviews i read, but it still was mush. i do not recommend making this as is, needs much doctoring.

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  • on November 14, 2007

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    Using the 40 min baking time I had "mush". I did another and was good, but had to bake an hour.

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