Pear and Cranberry Pumpkin Pie

Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 servings
  • Prep: 15 mins
  • Cook: 75 minutes


1-- recipe Cornmeal Butter Crust
3-- firm but ripe Bartlett pears, peeled, halved, cored and coarsely chopped
1/4cup red wine or port
1/2cup turbinado or brown sugar
-- Juice of 1 lemon
1/4teaspoon fresh grated nutmeg
1/4cup dried cranberries
1/4cup water
1-- (15-ounce) can solid pack pumpkin
3/4cup sugar
3-- eggs
1cup heavy cream
1tablespoon vanilla extract
2teaspoons pumpkin pie spice
1/4teaspoon salt


  1. To prepare pear topping, combine pears with wine, sugar, lemon juice and nutmeg in a 9-inch skillet. Bring to a simmer and cook, covered, 10 minutes. (Pears will be firm, but tender.) Remove from heat and set aside. Rehydrate cranberries in ¼ cup water.
  2. Preheat oven to 350F.
  3. To prepare filling, combine pumpkin, sugar, eggs, heavy cream, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth. Pour into the bottom of  Cornmeal Butter Crust. Bake on a baking sheet 55 minutes. Remove from oven and spoon pear topping over top of pie. Drain cranberries and sprinkle over top. Return pie to  oven and bake until filling is just set, about 25 minutes longer. Transfer pie to a wire rack and let cool 1 hour. Chill 3 hours before serving.

Recipe by David Bonom

Nutritional Info *per serving

  • Calories 400
  • Fat 18g
  • Cholesterol 100mg
  • Sodium 160mg
  • Carbohydrate 57g
  • Fiber 4g
  • Protein 4g