Old-fashioned deluxe pumpkin pie with dried cranberry sauce

For a delicious and unusual dessert try Ashbell McElveen's rich and delicious pumpkin pie served with a tangy cranberry sauce
By Ashbell McElveen
Old-fashioned deluxe pumpkin pie with dried cranberry sauce
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 340 g cooked pumpkin flesh, pureed using a blender, processor, or ricer
  • 340 ml evaporated milk
  • 5 tbsp dark brown sugar
  • 2 tbsp white sugar
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 175 g maple syrup
  • 3 eggs, lightly beaten
  • 1 tbsp melted butter
  • 20cm ready-made pastry tart cases

For the dried cranberry sauce:

  • 125 g dried cranberries
  • 115 g caster sugar
  • 1 vanilla pod
  • 50 ml brandy
  • 170 ml cranberry juice


1. Preheat the oven to 190ÂșC/Gas 5.

2. In a mixing bowl mix together the pumpkin, evaporated milk , brown sugar, white sugar, cloves, salt, nutmeg, maple syrup, eggs and melted butter making a smooth mixture.

3. Pour the pumpkin mixture into the blind-baked flan case. Bake the pumpkin pie for 40 minutes until the crust is golden-brown and the filling has set. Remove from the oven and set aside to cool.

4. Meanwhile, make the dried cranberry sauce. Soak the dried cranberries in the brandy and cranberry juice for 30 minutes.

5. Transfer the cranberries and the macerating liquid to a saucepan. Add the caster sugar and vanilla pod. Bring to the boil over a high heat, reduce the heat and simmer for 5-8 minutes until reduced and thickened. Set aside then reheat as required.

6. Serve the pumpkin slices with warm dried cranberry sauce on the side.

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