Pear and Cranberry Pumpkin Pie

Pear and Cranberry Pumpkin Pie

Poached pears and cranberries top a creamy pumpkin filling.

1 hr 30 min Prep: 15 min Cook: 1 hr 15 min
Serves: 10 Save

Ingredients (20)

Cornmeal Butter Crust

  • 1 cup All Purpose Flour
  • ½ cup Yellow Cornmeal
  • 2 T Sugar
  • ¼ tsp Salt
  • 7 tsp Unsalted Butter
  • 4 T Water

Pears

  • 3 Bartlett Pears
  • ¼ cup Red Wine
  • or ¼ cup Ruby Port Red Wine
  • ½ cup Turbinado Sugar
  • or ½ cup Brown Sugar
  • 1 Lemon
  • ¼ tsp Freshly Grated Nutmeg
  • ¼ cup Dried, Unsweetened Cranberries
  • ¼ cup Water

Filling

  • 15 oz Canned Pumpkin Puree
  • ¾ cup Sugar
  • 3 Eggs
  • 1 cup Heavy Cream
  • 1 T Vanilla Extract
  • 2 tsp Pumpkin Pie Spice
  • ¼ tsp Salt

Directions

Cornmeal Butter Crust

  1. Mix flour, cornmeal, sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tablespoon at a time while pulsing, until a ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.

  2. Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch circle. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.

Pie

  1. To prepare pear topping, combine pears with wine, sugar, lemon juice and nutmeg in a 9-inch skillet. Bring to a simmer and cook, covered, 10 minutes. (Pears will be firm, but tender.) Remove from heat and set aside. Rehydrate cranberries in ¼ cup water.
  2. Preheat oven to 350F.
  3. To prepare filling, combine pumpkin, sugar, eggs, heavy cream, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth. Pour into the bottom of  Cornmeal Butter Crust. Bake on a baking sheet 55 minutes. Remove from oven and spoon pear topping over top of pie. Drain cranberries and sprinkle over top. Return pie to  oven and bake until filling is just set, about 25 minutes longer. Transfer pie to a wire rack and let cool 1 hour. Chill 3 hours before serving.