Cran Orange Pumpkin Pie

cran orange pumpkin pie

Recipe by Charles Grayauskie

  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 cup sugar
  • 1/4 cup (packed) brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 2 large eggs
  • 1 can (15 oz.) pure pumpkin
  • 1 can (12 oz.) evaporated milk
  • 2/3 cup chopped dried cranberries
  • 1 9-inch deep-dish unbaked piecrust
  • Orange zest
  • Whipped cream, for serving (optional)


Preheat the oven to 375°. In a small bowl, mix the first 4 ingredients. In a large bowl, whisk the eggs. Whisk in the pumpkin, evaporated milk, and the sugar-and-spice mixture. Sprinkle dried cranberries on the bottom of the piecrust. Gently pour pie filling into the piecrust. Bake until just set in the center, about 1 hour; let cool completely on a wire rack. Top the cooled pie with orange zest. Serve with whipped cream, if using.