Holly Berry Pumpkin Pie

(NC)—Ending your holiday meal on a high note is easy to do with a pumpkin pie that looks almost too pretty to eat. Even the most satisfied guests won’t be able to refuse a slice of this showstopper. The best part? It’s so quick and easy to prepare, you can do more of what matters most during this special season—spending time with your loved ones. More holiday tips, recipes and free printable stencils are available at www.tenderflake.com.

Preparation time: 15 minutes
Serves 8

Ingredients:

2 Tenderflake frozen deep dish pie shells
3/4 cup (175 mL) lightly packed brown sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) ginger
2 eggs, lightly beaten
1 1/2 cups (375 mL) canned pure pumpkin (not pumpkin pie filling)
1 1/2 cups (375 mL) light (5%) cream

Sugared cranberries:

12 fresh cranberries
2 tsp (10 mL) corn syrup
1 tbsp (15 mL) sugar

Directions:

1. Preheat oven to 450°F (230°C).

2. Remove pie shells from freezer and allow to thaw at room temperature for 15 minutes.

3. Remove one pie shell from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

4. Cut out small seasonal shapes using a small cookie cutter. Transfer to a parchment lined baking sheet and set aside.

5. Mix together brown sugar, salt and spices in a large bowl. Stir in remaining filling ingredients and beat until smooth.

6. Pour into remaining unbaked pie shell.

7. Bake pie and pastry cut outs in preheated oven for 10 minutes. Reduce temperature to 350°F (180°C) and continue baking cut outs for an additional 5 minutes or until golden brown. Remove cut outs and place on rack to cool. Continue baking the pie for 40 or 45 minutes or until knife inserted in the centre of the pie comes out clean.

8. Remove pie from oven and allow to cool.

9. Toss cranberries in corn syrup until all sides are coated, then roll in sugar.

10. Top cooled pie with pastry cut outs and sugared cranberries just before serving.

Tips:

Brush cut outs with milk and top with your favourite decorated sugar. Allow cut outs to cool and decorate with your favourite icing.

Remember to refrigerate your pumpkin pie once it has completely cooled to maintain its firmness.

Source: www.newscanada.com

For more holiday recipes and entertaining ideas, visit our Holiday section.

More sweet ideas:
Winter Sparkles Fruit Pie
Gigantic turtle candies
Walrus Bars
Snowflake Chocolate and Pecan Pie
Gingered Chocolate Chunk Coffee Cake