Cranberry Nut Pudding Pie
Cranberry Nut Pudding Pie offers a delightful combination of tart cranberries, crunchy walnuts, and a tender, sweet crust. Perfect for holiday gatherings or cozy desserts, its vibrant flavors and textures make it a crowd-pleaser for those who enjoy a fruity, nutty treat with a scoop of vanilla ice cream.
Ingredients
Instructions
- Spread cranberries on the bottom of a buttered 9-inch pie plate. Sprinkle with brown sugar and chopped walnuts.
- Beat eggs until thick; gradually add granulated sugar, beating until thoroughly blended.
Tips & Substitutions
To enhance the flavor of the pie, consider adding a teaspoon of cinnamon or nutmeg to the filling. If you don't have walnuts, pecans or almonds can be a great substitute. For a richer taste, use brown butter instead of regular butter. Ensure the cranberries are fresh and not frozen for the best texture. This dessert can also be served warm with a scoop of vanilla ice cream on top.
Serving Suggestions
Cranberry Nut Pudding Pie is delightful served warm with a scoop of vanilla ice cream. It also pairs beautifully with Janice'S Pecan Pie for a dessert spread. Consider serving it alongside coffee or tea for a cozy after-dinner treat. Fresh whipped cream can be a nice addition for added richness.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds, or you can warm it in the oven at 350°F for 10-15 minutes until heated through. This will help maintain the texture and flavor of the pie.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nut Pudding Pie contains roughly 387 calories, with 7g protein, 63g carbohydrates, and 13g fat. It is a good source of protein (14% of the Daily Value), iron (11% of the Daily Value), and dietary fiber (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries in this recipe?
Yes, you can use frozen cranberries, but make sure to thaw and drain them well before using. This helps prevent excess moisture in the pie, which can affect the texture.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes). These alternatives will help bind the ingredients.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center is slightly jiggly but not liquid. It will continue to firm up as it cools. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).