Cranberry Pumpkin Pie With Pecans Recipe

Name: Cranberry Pumpkin Pie With Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ teaspoon grated orange rind; ½ cup orange juice; 12 ounces fresh cranberries; 1 ¾ cups sugar substitute, divided (I use Splenda); 1 tablespoon arrowroot or 1 tablespoon cornstarch; 1 tablespoon water; 15 ounces unsweetened pumpkin; 12 ounces evaporated skim milk; ½ cup fat free egg substitute; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon salt; ¼ teaspoon ground nutmeg; ½ teaspoon ground cloves; 2 unbaked low-fat deep-dish pie crusts (I use whole wheat); ½ cup chopped pecans

Servings: persons

¼ teaspoon grated orange rind
½ cup orange juice
12 ounces fresh cranberries
1 ¾ cups sugar substitute, divided (I use Splenda)
1 tablespoon arrowroot or 1 tablespoon cornstarch
1 tablespoon water
15 ounces unsweetened pumpkin
12 ounces evaporated skim milk
½ cup fat free egg substitute
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
2 unbaked low-fat deep-dish pie crusts (I use whole wheat)
½ cup chopped pecans

1
Preheat the oven to 425F.
2
Place orange rind, orange juice, cranberries and 1 cup of the sugar into a medium saucepan.
3
Cook over medium heat stirring ofter, for 5 minutes.
4
Place the arrowroot or cornstarch into a small bowl.
5
Add the water and stir to dissolve.
6
Stir 1/4 cup of the cranberries into the bowl.
7
Pour the mixture into the saucepan.
8
Cook stirring often until thickened.
9
Remove from heat.
10
In a large bowl, combine the remaining ingredients and mix well.
11
Divide the cranberry mixture evenly between the pie crusts.
12
Divide the pumpkin mixture evenly between the pie crusts.
13
Sprinkle with the pecans.
14
Bake for 15 minutes.
15
Reduce the oven temperature to 350F and bake for 45 to 50 minutes, or until the filling is set and the crust is lightly browned.
16
Cool on a wire rack.

540

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¼ teaspoon grated orange rind, ½ cup orange juice, 12 ounces fresh cranberries, 1 ¾ cups sugar substitute, divided (I use Splenda), and more.

Yes, Cranberry Pumpkin Pie With Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Pumpkin Pie With Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions