Due to a poor harvest, Libby’s is reporting it has canned less packed pumpkin than ever before–so if you were counting on a pumpkin pie on your Thanksgiving table, you might be disappointed. Packed pumpkin is in short supply, store shelves might be sold out between high holiday demand and a little bit of consumer panic. But don’t fret! Enviro Girl has a recipe guaranteed to thrill any tastebuds at the end of a Thanksgiving meal. The perfect balance of sweet and tart and crunchy and chewy, Wisconsin Cranberry Walnut Pie (recipe from Grace Howaniec) is a hit every year with Enviro Girl’s uber-traditional in-laws.
Mix 2 C whole fresh cranberries (washed & drained) with 1 C whole walnut halves. Sprinkle evenly with 1/4 C brown sugar.
In small mixing bowl, whisk together 1 egg, 1/2 C granulated sugar, 1/3 C butter (melted & cooled), 1/2 C flour, 1/8 t salt. Spread evenly over cranberry layer with spatula. Bake in preheated 325 degree oven for 60-65 minutes. Serves 8-10.
Enviro Girl’s home state appreciates your cranberry consumption!
Reader, what’s your favorite pumpkin-less Thanksgiving dessert?
We’re big fans of apple crumble!
I love cranberries – and Grace’s recipes!! Yum. I stocked up on cranberries so I’ll have more in the freezer later, when we’re least expecting them.