This dessert is both show stopping and easy – traditional pumpkin pie gets an update with a layer of cranberry filling and a streusal crust. Serve room temperature or slightly warm for best taste and texture.

1 recipe Pate Sucree, prepared

Pie Filling
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 tsp nutmeg
2 large eggs
1 can (15 oz.) Canned Pumpkin, we prefer Libbys
6 to 12oz (3/4 to 1 c) Evaporated Milk, non dairy milk, or cream

Cranberry Topping
2 c dried, sweetened cranberries (we like Craisins)
2 c boiling water

Streusal Topping
2 tbsp. Better Batter flour
1/4 cup sugar
1/2 tsp. cinnamon
1 1/2 tbsp. margarine or Earth Balance Spread


Preheat oven to 375 degrees F.

Prepare pie crust as per recipe. Roll out pie crust and place into a 9 inch deep dish pie pan, trimming pastry to fit the pan.

Prepare pie filling: Mix sugar, cinnamon, salt, ginger and nutmeg in small bowl. Beat eggs in large bowl. Whisk in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk, non dairy sub, or cream. Very slowly add the milk/substitute – you want your mixture to be the texture of pureed baby food or applesauce – soft, but slightly thick. This will be thicker than normal pumpkin pie filling – you should need to ‘spoon’ it out with a spatula – but it should spread very, very easily. Place into pie shell and smooth with spatula.

Prepare Streusal: Combine flour, sugar, cinnamon, and butter, margarine, or non dairy substitute with fingers until mixture clumps when squeezed. Using your fingers place clumps of streusal evenly around the edge of the filled pie shell, creating a ‘crust’ edge.

Prepare cranberry topping: In a blender combine cranberries with 1 c boiling water. Blend until perfectly smooth, adding just enough water, gradually, to keep blender moving. This should be the texture of applesauce. Pour evenly into the center of the filled pie and very gently spread evenly up to the streusal crust, making sure that all edges touch.

Place pie in the oven and bake at 375 for about an hour, or until the cranberry layer solidifies and the streusal crust is golden brown.

Remove from the oven and allow to sit for at least two hours before serving.

POUR into pie shell.