Pumpkin Pie

I've never been a pumpkin pie fan, I know, I know. However when asked to make one I decided to pull all the stops on this recipe and see just what I could do. I actually loved it! This is easily the most delicious pumpkin pie I've ever had. The addition of candied cranberries and pumpkin seeds add texture and really elevate this pie.

Ingredients

Candied cranberries and pumpkin seeds

1 cup dried cranberries

1/4 cup roasted pumpkin seeds

2 cups water

1 1/4 cups sugar (divided)

1 pie shell

15 oz (1 can) pumpkin puree

14 oz (1 can) sweetened condensed milk

3 large eggs

1 tbsp corn starch

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp black pepper

1/8 tsp cloves

Egg wash

1 large egg

1 tbsp milk

Whipped cream

1 cup heavy whipping cream

2 tbsp sugar

1 tsp vanilla

1. In a large pan dissolve 1 cup of sugar in 2 cups water stirring until dissolved. Bring to a bare simmer then remove from heat for 5 minutes.

2. In a small bowl add cranberries and pumpkin seeds then pour sugar water over. Mix well to make sure they are well coated. Cover bowl and set in fridge for 6 hours.

3. Remove bowl from fridge and strain out cranberries and seeds, spread out on a parchment lined surface and Sprinkle with remaining sugar tossing to coat evenly. Let sit for 2 hours to dry out.

1. Add whipping cream, sugar and vanilla to stand mixer bowl.

2. Whip on medium high speed for 3-5 minutes until soft peaks form.

1. Preheat oven to 350°

2. If using a fresh pie crust prepare with pie weights for 5 minutes

3. In a large mixing bowl add pumpkin and condensed milk and mix with beater on medium speed until completely combined.

4. Mix in eggs one at a time until completely combined

5. Add cornstarch and spices and mix until evenly combined.

6. Pour mixture into crust filling to 2/3

7. Egg wash exposed crust

8. Bake for 25 minutes then cover crust

9. Bake for a further 10-15 minutes until pie is set

10. Finish with fresh whipped cream and enjoy!