Cranberry-pumpkin pie recipe with whole cranberry sauce (1960)
Adapted from the Lansing State Journal (Michigan) – November 21, 1960
One of the most versatile of berries, the cranberry combines well with other fruits such as oranges, apples, avocados, bananas and raisins as well as with assorted nuts. It also teams well with another autumn favorite — pumpkins — to produce a delicious, eye-appealing cranberry-pumpkin pie.
Ingredients
3 cups cooked, strained pumpkin
1/2 cup undiluted evaporated milk
2 eggs
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup brown sugar
Grated rind of 1 orange
2 cups 10-minute cooked cranberry sauce (see recipe below)
1 unbaked 9″ pie shell
Directions
Combine pumpkin, milk, eggs, seasonings and sugar. Beat together until smooth and well blended. Stir in grated orange rind.
Fold 1 cup cranberry sauce into pumpkin mixture and pour filling into unbaked shell. Bake in 350 degree oven one hour, or until filling is firm.
Cool pie. Top with remaining cranberry sauce or meringue, or make meringue nests around the edge and fill with spoonsful of remaining cranberry sauce.
10-minute cranberry sauce recipe
Ingredients
2 cups sugar
2 cups water
4 cups cranberries
Directions
Boil sugar and water together five minutes. Add cranberries and boil without stirring until all the skins pop open (takes about five minutes). Remove from fire and allow the sauce to remain in a saucepan until cool. Makes one quart of sauce. May be frozen and stored, or served immediately.
Cranberry pumpkin pie with cranberry cream (1974)
Recipe from the Sheboygan Press (Wisconsin) – November 13, 1974
For flavor effervescence, the combination of fresh cranberries and pumpkin is a rare treat — and one all will relish.
After a fine dinner, whether it be beef, turkey or pheasant, “Cranberry Pumpkin Pie” is a superb idea. It can be enjoyed warm or chilled, and a topping of whipped cream sprinkled with cinnamon will add to its autumnal glow.
Ingredients
2 cups canned or cooked mashed pumpkin
1/2 teaspoon salt
2 cups milk
2 eggs
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 9-inch unbaked pie shell with high fluted edge
1/2 cup finely ground fresh cranberries (use a blender [or food processor])
1/4 cup sugar
1 cup (1/2 pint) heavy cream, whipped
Directions
In a bowl, mix pumpkin, salt, milk, eggs, 1/2 cup sugar and spices until well-blended and smooth. Pour mixture into pie shell. Bake in a preheated hot oven (425 degrees F) for 40 to 45 minutes, or until a knife when inserted in the center comes out clean. Cool pie on a rack.
When ready to serve: In a bowl, mix cranberries and 1/4 cup sugar and let stand 10 minutes. In another bowl, whip cream until stiff. Drain cranberry mixture and fold into cream. Spoon mounds of cream over the top of the pie. Serve at once or chill until ready to serve.
Makes one 9-inch pie
