Cranberry Cherry Tarts With Almond Glaze

Cranberry Cherry Tarts With Almond Glaze

Sweet juicy cherries and tangy cranberries are a perfect combination for a holiday dessert – Thanksgiving or Christmas!  Just look at these little Cranberry Cherry Tarts topped with an Almond Glaze.  Just like a cranberry mini pie right?  That delicious buttery pie crust creates a melt in your mouth tart, just the right size after an enormous holiday meal.  Not too sweet, not too tart, and just the perfect little morsel.  We think the almond glaze takes these cranberry pies to a whole different level, don’t you?  And I’ll show you my no fail pie crust recipe, really making these mini pies is just so easy.  And you will wow your holiday guests with these exquisite little desserts.

You will need:  butter, flour, tart tin, cranberry cherry pie filling, icing sugar, milk, sliced almonds, almond extract, light corn syrup.

Pinterest Image of cranberry tart on white plate showing cranberry cherry filling

Now you’re probably thinking that cranberry and cherry will be too tart, and you really don’t have time to fool around with pie crust.  Just trust me ok.  You’ve got this!  My Cherry Pie recipe gets rave reviews, and those are from beginner bakers too!  Of course, I just love the rich ruby red of the filling when combining these two fruits. And that almond glaze is just amazing.  You could almost call this a cranberry almond tart recipe.

plate of cranberry cherry tarts with almond glaze

Pretty as a picture, these Cranberry Cherry Tarts with Almond Glaze have just a bit of the cranberry filling peaking out!

Now in my Cherry Pie recipe, I show you how to make the filling from scratch.  But it’s the holidays right?  I wanted to create a recipe that would help you out by saving some precious time, but still deliver a Rockstar dessert.

cranberry tart on white plate showing cranberry cherry filling

We just couldn’t wait to dig in to these amazing cranberry tarts!

CRANBERRY TARTS BACKSTORY

The idea for cranberry tarts came about by accident.  I was looking through my Grandma’s old recipe book, and this clipping from an old magazine, dated 1954 fell out.  Really!  And there they were, these adorable cranberry tarts.  Now the picture shows a lattice pie crust top, but I was looking for something a little more sophisticated but wouldn’t take much effort.   I found just the recipe at The Food Charlatan!  She has amazing recipes, so be sure to check them out!  The beauty of the glaze is that you put it on the top of the mini pies after they are baked and cooled.

I love to make special desserts for the family around the holidays, don’t you?  We have four adult children, and a little granddaughter, and everyone has their favorite recipe.  My son-in-law loves cheesecake.  Our youngest son goes for those big chocolate chip skillet cookies.  Everyone has their special favourite and it fills my heart to create special treats for them.  I’m sure you are just the same.  A labour of love to be sure.

cranberry tart on white plate showing cranberry cherry filling

We filled the tarts 2/3 full so that the filling wouldn’t bubble out too much when baking! Just look at that fat cherry!

Now here’s the pie crust video.  I have several, but I think this is the best one for these tarts.

 

You can check out some of other posts here:

 

plate of cranberry cherry tarts with almond glaze

We toasted the almonds slightly to add a nutty almond flavour to the glaze on these awesome cranberry tarts.

 

TIPS FOR PERFECT CRANBERRY TARTS

 

  1. Use a good quality pie filling. Some of the cheaper, no name brands have lots of filling, but very little fruit in my experience.
  2. Make your pie crust the day before. You can follow the video I’ve provided and let your pie crust rest in the refrigerator until you are ready to roll it out.
  3. Grease your tart tin well with butter. I use a muffin tin for my tarts.
  4. Fill the tarts no more than 2/3 full. Any more and the filling will bubble up and run all over.
  5. TIP: Place an aluminum foil tray or just a large piece of foil in the bottom of your oven to catch any drips.
  6. Follow the instructions carefully.
  7. Let the mini pies cool completely before storing in an air tight container until you are ready to serve.
  8. Apply the glaze to the mini pies at least two hours before you are ready to serve. Or you can apply it after they cool, and store them in the refrigerator until you are ready.

 

cranberry tart on white plate showing cranberry cherry filling

YOU MAY NEED…

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This muffin tin is the exact one I use to make this cranberry tart recipe. It’s reasonably priced, and has really good ratings.  I’ve always try to use Wilton bakeware whenever I can.

Looking for other Holiday Dessert Ideas?  Here’s a few reader favorites, easy to make, and lovely to behold!

There are a number of great Cranberry recipes out there, especially those that use cranberry apple as the main ingredient.  I love the recipe at Homemade Hooplah for Cranberry Apple Puff Pastry Tarts.

CRANBERRY CHERRY TARTS WITH ALMOND GLAZE RECIPE

These little cranberry tarts are just so perfect, easy for you to make, and a delicious treat to serve to your family and friends.  See how the pie crust flakes when you push your fork into it?  I know, right?  Now you could probably even be super decadent and put a big spoonful of whipped cream on top.  But that’s up to you, I just love the tarts as they are.  I think they could certainly rival those of Martha Stewart don’t you?

If you like this recipe, please give it a 5 star rating.

 

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cranberry tart on white plate showing cranberry cherry filling
Cranberry Cherry Tarts with Almond Glaze
Prep Time
30 mins
Cook Time
35 mins
Making Pie Crust
20 mins
Total Time
1 hr 5 mins
 
Course: Dessert
Cuisine: North American
Keyword: cranberry tarts
Servings: 12
Calories: 367 kcal
Author: Judy
Ingredients
  • 2 cups flour all purpose
  • 1 cup butter unsalted, cold
  • 1/2 cup water ice cold
  • 2 cans cherry pie filling cranberry cherry
  • 1/2 cup powdered sugar
  • 2 tsp milk maybe 3
  • 1 tbsp corn syrup light
  • 1/4 tsp almond extract
  • 1/4 cup almonds sliced
Instructions
Pie Crust
  1. Put the flour into your food processor

  2. Cut the cold butter into small chunks and add it through the chute of the food processor a bit at a time.  

  3. Pulse and slow add the cold water through the chute.  Pulse until fully blended

  4. Shape the dough into a an oval, cut in half and then wrap each piece in plastic wrap and store in the refrigerator until you are ready to roll out the pie crust

Making the Tarts
  1. Roll out your pie crust on a silicone pie mat or baking sheet

  2. Grease your tart tin, and using a pastry cutter, cut circles that will fit the tin and provide for a small overlap on the top.  You will need 12.  

  3. Fill each tart with cranberry cherry pie filling, about 2/3 full.

  4. Cut 12 additional circles that are smaller in circumference to fit on the top of the pie filling in the tarts.  Place in the center but don't seal them.  We need the steam from the pie filling to be able to escape.   

  5. Brush the pie crust tart tops with an egg wash (one egg yolk in a cup with 2 tbsp of water)

  6. Bake at 425F for 15 to 20 minutes.  Don't leave your tarts to bake, stay close by and make sure they don't run over.  

  7. Let the tarts cool for at least two hours before adding the glaze or refrigerate in an air tight container until you are ready to serve them.

Almond Glaze
  1. Whisk the glaze ingredients together.  

  2. Carefully drizzle the glaze over each tart, being careful not to overfill. Try a teaspoon at a time.

  3. Sprinkle each tart with sliced almonds

  4. Let set for about two hours, place in an air tight container and refrigerate until ready to serve. 

Recipe Notes

This recipe is based on a similar recipe by The Food Charlatan.  

Nutrition Facts
Cranberry Cherry Tarts with Almond Glaze
Amount Per Serving
Calories 367 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 155mg 6%
Potassium 151mg 4%
Total Carbohydrates 50g 17%
Dietary Fiber 1g 4%
Sugars 6g
Protein 3g 6%
Vitamin A 13.5%
Vitamin C 4.3%
Calcium 2.7%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Rustic Pear & Blueberry Galette

Rustic Pear & Blueberry Galette

Rustic Pear Galette with Blueberries looks so elegant, your guests will think you’ve spent hours slaving in the kitchen!  Well you can always dust a little flour on your nose, just for effect you know?  I will share this amazing recipe with you, including a link to an amazing pie crust video (now don’t be scared) making pie crust is dead easy.  Then all you have to do is slice up some pears, toss in the a bowl with sugar and spices and voila! Your very own Rustic Pear Galette with Blueberries.  It’s a showstopper, I promise.

You will need: recipe for a one crust pie (see video below) all purpose flour, butter, salt, bosc pears, walnuts, frozen blueberries, brown sugar, cornstarch, nutmeg, ginger & one egg. Caramel sauce, and white sugar for garnish.

overhead shot of rustic pear and blueberry galette

This yummy combination of sweets will make your taste buds sing!  And it’s so easy to put together, the only waiting time is while it bakes.  The first time I made this galette I used frozen puff pastry.  But it just doesn’t have the right texture for me.  We want buttery, flaky pie crust, just like Mom and Grandma used to make.  Am I right?

And the beauty of making a Galette rather than a traditional pie, is that you just fold over the edges, pinch them together with your fingers, and cook the whole thing on parchment paper on a cookie sheet.  No fussing about getting the pie dough centred on the plate, fluting the edges — nothing like that at all.  It really a rustic tart, and once you’ve made this recipe, you will be ready to experiment with different fillings.  I love to make Apple Galettes, and Cherry too!  Whatever your imagine brings to the table.  That’s my gift to bakers everywhere.  Baking is totally creative and very left brain so the sky’s the limit!

overhead shot of rustic pear and blueberry galette

A galette is a free formed pie, so to speak, and originates in France, hence the name.  In addition to dessert galettes, savory types are very popular too, and usually include lots of delicious cheese, vegetables and often meat.  Like a free-formed quiche perhaps?  And instead of using a pie plate, it bakes on a cookie sheet.  Easy as Pie!

overhead shot of rustic pear and blueberry galette

For this recipe I used Bosc pears, blueberries, chopped walnuts, and brown sugar….well the recipe is below.  And my secret sauce?  I love to pour warm caramel sauce over the galette just as I serve it.  The recipe for the caramel sauce is here.

The baking time and temps are for a regular household oven.  Be sure to check your oven from time to time to make sure it is calibrated.  You can read about the importance of oven temperatures and times here in my How to Make Perfect Flaky Pie Crust.

 

TIPS TO MAKE A PERFECT PEAR GALETTE

  • Preheat the oven to 400F (or whatever temp the puff pastry instructions include)
  • Using a pastry mat, roll your dough to a 14″ circle and be sure it’s not too thin
  • Mix the brown sugar, cornstarch, nutmeg and ginger together
  • Follow the instructions carefully.
  • Toss the pears and walnuts in the sugar mixture until well coated
  • Arrange the pear slices in a circle – layering them evenly
  • Leave about 2″ edge all around your pie crust so that it will fold over and support the fruit
  • Place the frozen blueberries here and there over the pears to space them out
  • Fold over the pie crust as shown in the photos, the more uneven it looks, the better!
  • Brush the puff pastry with the beaten egg
  • Place in the bottom third of the oven and bake for 40 minutes or until the pie crust is golden
  • Remove and let cool for a few minutes before you move it onto a rack

 

overhead shot of rustic pear and blueberry galette

You may need:

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Thanks for being part of You Can Live Rich on Less!

I mentioned the Dough EZ rolling mat and if you’ve watched my videos you’ve seen it in action.  This product is worth it’s weight in gold, and I use it to roll out all of my pie crust now.  You can buy it here, and get it shipped right to your home to start using it!  It rolls up and stores away easily, and washes up like a dream.

You might also enjoy these amazing recipes that are perfect anytime, but especially so during the holidays!

RUSTIC PEAR GALETTE WITH BLUEBERRIES

The flavors of the Bosc Pears mixes with the tartness of the blueberries.  The brown sugar and spices covering everything make your mouth very happy indeed.  And all of that goodness nestled in a buttery, flaky, melt in your mouth, pie crust.  Galettes are so amazing to make, and like I said earlier, not only will you impress your family and friends, you will make this decadent dessert over and over.  Can’t you just see it on your dining room table, with lighted candles, and china, just waiting to be served?  Or maybe on the kitchen island, with the kids jumping up and down, waiting for a slice.

If you like this recipe (and I know you will) please give it a 5 star rating.

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overhead shot of rustic pear and blueberry galette
Rustic Pear Galette With Blueberries
Prep Time
30 mins
Cook Time
35 mins
Making Pie Crust
35 mins
Total Time
1 hr 5 mins
 

A delicious blend of Bosc Pear, Blueberries and Walnuts make the filling for this free form galette.  Easy to make yet so elegant! 

Course: Dessert
Cuisine: French
Keyword: pear galette
Servings: 6
Calories: 290 kcal
Author: Judy
Ingredients
  • 1 pie crust 12"
  • 2 bosc pears peeled and sliced thinly
  • 1/4 cup dark brown sugar
  • 4 tsp. cornstarch
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 cup blueberries
  • 1 egg beaten
  • 1/2 cup walnuts chopped
Instructions
  1. Preheat the oven to 350F 

  2. Using a pastry mat, roll your dough to a 14" circle and be sure it's not too thin
  3. Mix the brown sugar, cornstarch, nutmeg and ginger together
  4. Toss the pears and walnuts in the sugar mixture until well coated and then arrange the pear slices in a circle - layering them evenly

  5. Leave about 2" edge all around your pie crust so that it will fold over and support the fruit
  6. Place the frozen blueberries here and there over the pears to space them out
  7. Fold over the pie crust as shown in the photos, the more uneven it looks, the better!
  8. Brush the puff pastry with the beaten egg, and then sprinkle the entire pie with white sugar - just a teaspoon or so! 

  9. Place in the bottom third of the oven and bake for 40 minutes or until the pie crust is golden
  10. Remove and let cool for a few minutes before you move it onto a rack.  

  11. Serve warm with whipped cream, and caramel sauce! Bon Appetit!

Nutrition Facts
Rustic Pear Galette With Blueberries
Amount Per Serving
Calories 290 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 27mg 9%
Sodium 130mg 5%
Potassium 161mg 5%
Total Carbohydrates 37g 12%
Dietary Fiber 3g 12%
Sugars 15g
Protein 4g 8%
Vitamin A 1.1%
Vitamin C 3.8%
Calcium 3.2%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Have you tried to make a galette?  Let me know in the comments below!

overhead shot of rustic pear and blueberry galette

Originally published September 2015

The Best Razzleberry Pie Recipe

The Best Razzleberry Pie Recipe

This is the Best Razzleberry Pie Recipe, a delicious blend of only the best berries, blueberries, raspberries and blackberries.  The sweetness and tartness of this mixed berry pie is an explosion of red and purple in your mouth.  Razzleberry Pie or Triple Berry Pie as it is often called, has also become very popular during the holidays as a colourful alternative to pumpkin!

The rich buttery pie crust, with that dreamy lattice top is so easy to make too, and I’ll show you how to make your very own Razzleberry Pie with a Lattice Topped Pie Crust, step by step!

Another popular pie for the holidays is Dutch Apple Pie.  Our version has a streusel topping, just like our Apple Crisp! 

You know when you really crave something sweet and nothing, but nothing will satisfy it? Not fruit, not something sugar free either.

We want the real deal!

Well I recently had such a craving for pie, and blueberry pie in particular.  Now I could have picked up a ready made pie from the local bakery, but that wasn’t going to cut it either.   I needed a homemade blueberry pie!

(This post contains affiliate links, at no cost to you.  You can read The Fine Print here!)

I knew I had some leftover frozen blueberries, but didn’t have quite enough for my recipe.   So when you don’t have enough blueberries, what do you do?

You improvise and add other berries to make a mixed berry pie or what’s known as a razzleberry pie!   So what is razzleberry pie?

Now the experts will tell you that a true razzleberry pie or triple berry pie has blueberries, raspberries and blackberries in it.   There are lots of recipes out there for mixed berry pie.

The Pioneer Woman has an amazing mixed berry pie.  There is even a famous razzleberry pie – Marie Callender’s Razzleberry Pie.  I’m sure it’s very good, but you and I like to bake from scratch, don’t we?

And we are on a quest for the perfect razzleberry pie recipe!

Now I’m not that fond of blackberries, so my version of razzleberry pie doesn’t include them.  But just in case you do, I’ve included blackberries as an option in the recipe below.

To be honest I didn’t even know there was such a thing as a razzleberry pie recipe!  I was shocked at all the recipes I found!

I remember a dear friend of the family, June always calling her raspberry pies, “razzleberry”.  She is such a sweet person, and loves to bake.  So when I was putting this recipe together I immediately thought of her and her razzleberry pies.

And I really wanted to bake a pie using my new secret weapon.

What’s that you ask?  It’s the Dough E-Z pastry rolling system.  I recorded a video so that you can see it in action!

Pretty amazing if you ask me, and the fact that I can roll out delicious and thin perfect pie crust without all the usual fuss and floury mess, has me sold on this product!

Check it out for yourself!  Click this link to order your very own Dough EZ Rolling System!

My homemade razzleberry pie recipe, is based on the Classic Blueberry Pie Recipe from one of my favorite cookbooks – A year of pies! By Ashley English.

This cookbook is so delightful and covers everything from making the pie crust to delicious pie recipes by season.

I used my favorite pie crust recipe – which is a combination of butter and shortening.  I always use this recipe because it makes enough for two – 2 crust pies.  That means I can freeze the balls of pastry dough that I don’t need and it’s such a time saver.

The next time you decide to make a pie, you’re all ready to go!  I’ve been teaching this method of pie baking for several years now.

Here are some comments from readers and students alike!

Excellent instructions, beautiful displays of how to create the art of pastry making, very clear voice and very tasty pies and pastries. A wonderful course to take! Lili F.

I feel much more confident about trying different pastry recipes! Karrie

I really enjoyed the course and the teacher is excellent.  Loved the recipes and her ideas for the crusts!  Thank you for the great class! Dianne E.

Now I haven’t taught an online pie baking course in a while but I’m wondering if that would be something that you would like? I love to share my pie baking secrets!   

Pie Lovers everywhere wait in anticipation for fall and the harvest, cause that’s when we make the most delicious pies!

Apple Pies, Butter Tarts and Pumpkin Pies.  Plus we’ll bake savory pies too, like my famous French Canadian Tourtiere!

For now though, let’s get back to this amazingly easy razzleberry pie recipe ok?

Don’t you just love the lattice pie crust?  And I’ll show you how to get that delicious golden glow too.

This razzleberry or triple berry pie packs a sweet punch in that deep purple goodness!  And the recipe is so easy, no pre-cooking the filling!

Just mix up the berries, sugar, lemon juice, and a  bit of corn starch.

So here’s what you need:

  • Blueberries (frozen)
  • Raspberries (frozen)
  • Blackberries (frozen, optional)
  • Sugar
  • Lemon juice
  • Lemon zest
  • Corn starch

Now for perfect flaky pie crust you will need these ingredients:

  • 1 cup butter
  • 1 cup shortening
  • 6 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 tbsp white vinegar
  • ¼ cup ice cold water

This is my classic pie crust recipe that you mix with pastry blender by hand, using a gentle but firm touch.  You can get all of the details in my post How To Make Perfect Flaky Pie Crust or……

Want to see a video on How to Make Pie Crust?  You can check it out here on my YouTube Channel!

TIPS FOR PERFECT RAZZLEBERRY PIE WITH A BUTTERY, FLAKY PIE CRUST

  • Mixing corn starch into the razzleberry pie filling keeps the pie from becoming a soggy mess
  • Use Fresh or Frozen berries
  • Follow all of the directions carefully
  • You might want to use a pie crust shield to protect the edges of your pie crust from getting too dark and dried out
  • Chill the pie crust with the pie filling in it in the fridge for about 30 minutes before baking. THIS IS IMPORTANT!
  • Bake your pie in the bottom third of your oven
  • As with most fruit pies, we want to get the oven really hot for the first 15 minutes – so set it at 425F and then turn it back to 375F for 50 minutes or until your crust is golden

Check out some of these amazing pie recipes!

There are some great Razzleberry Pie recipes out there for you to try as well!  Check out:

Oh Sweet Basil, i heart naptime, and That Skinny Chick Can Bake! Liz from That Skinny Chick Can Bake has some amazing recipes for you to try.

RAZZLEBERRY PIE RECIPE

I think this pie is close to perfection.  Just look at those beautiful purple-y red colours that I promise will burst inside your mouth with that first bite! Your family will love this gorgeous pie and ask for it over and over.  I promise! Way to go Rockstar Pie Baker!

And if you like this recipe, please give it a 5 star rating in the recipe card below!

0 from 0 votes
Razzleberry Pie
Prep Time
25 mins
Cook Time
55 mins
pie crust
45 mins
Total Time
1 hr 20 mins
 

This Razzleberry Pie will become your new favourite Holiday Dessert!  Your family will love it, I promise! A delicious triple berry blend, that's not too sweet and is a real show stopper! Just look at that deep red & purple pie filling inside my flaky buttery pie crust! Enjoy...xo And please be sure to rate my recipe with a 5 star rating if you like it!  

Course: Dessert
Cuisine: North American
Keyword: razzleberry pie, triple berry pie
Servings: 8 people
Calories: 138 kcal
Author: Judy
Ingredients
  • 2 cups Blueberries frozen
  • 2 cups Raspberries frozen
  • 2 cups Blackberries frozen, optional
  • 2/3 cup Sugar
  • 2 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 1/3 cup Corn starch
  • 1 10" pie crust made from scratch
Instructions
  1. Combine the blueberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well.  

    Lightly press down on the blueberries to release their juices.  Cover the bowl with a tea towel and let sit for 15 minutes.


  2. Preheat the oven to 375F

    Pour the filling into the bottom crust and spread evenly, and dot the pie with the diced butter.

    Roll out the remaining pastry dough for the top.  We're going to make a lattice top and you can do that with a pastry cutter.

    Weave the strips back and forth, just like the video.  When finished turn the ends under and flute the pie crust edges.

    Brush it with the egg wash and return to the refrigerator for 20 minutes.

    Put your pie on a cookie sheet that you have lined with parchment paper or foil.  This will catch the juices.

    Bake in the bottom third of your oven for 55 to 60 minutes

    Enjoy!

Nutrition Facts
Razzleberry Pie
Amount Per Serving
Calories 138
% Daily Value*
Sodium 2mg 0%
Potassium 132mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 23g
Protein 1g 2%
Vitamin A 2.1%
Vitamin C 26%
Calcium 2%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.
Would this Razzleberry Pie be perfect for your holiday dinner? We just love the rich berry colours, and the taste is out of this world. Triple berry pie has a delicious sweetness all it's own. And of course the buttery flaky pie crust completes the package! #razzleberrypie #tripleberrypie #piecrust #holidaydesserts

Kahlua (R) Pumpkin Pie Recipe | A Delicious Twist to a Holiday Classic!

Kahlua (R) Pumpkin Pie Recipe | A Delicious Twist to a Holiday Classic!

Homemade Kahlua Pumpkin Pie Recipe!

overhead shot of kahlua pumpkin pie surrounded by harvest decorations

 

This homemade Kahlua pumpkin pie recipe is the best pumpkin pie I’ve ever made!  The combination of pumpkin pie spices and the chocolate coffee flavors of Kahlua can’t be topped!  And of course that mountain of whipping cream just adds to the experience don’t you think?

This post was originally published November 23, 2016 and updated September 24, 2018. 

slice of kahlua pumpkin pie on blue plate

 

Now I love to homemade pie crust, that’s what pieladybakes.com is all about right?  It’s a crazy busy time at work right now, and combining that with the holidays and baking, well I thought I would explore what is out there when it comes to frozen pie crusts and products. For this pie I decided to try one of the popular cookie pie crusts that everyone is using right now.

close up shot of kahlua pumpkin pie with a bite taken out of it

Baking the Pie Crust:

I just love the flavour of gingerbread, so for this recipe we’re making a gingerbread cookie pie crust!  One box of 24 cookies, crushed in your food processor, with a little butter and sugar and presto!  You have one delicious pie crust.  We bake it for about 15 minutes before baking the whole pie.

 

Making the Filling:

With the pie crust out of the way, putting the filling together takes about 15 minutes when you have all of your ingredients out on the counter.  I like to get everything out and measured too, as I find this method of baking really saves time.  I’m all about organizing my baker’s pantry and saving time in the kitchen, are you?

 

This Pumpkin Pie goes Mayan with splash of Kahlua®! #pumpkinpieClick To Tweet

 

The first ingredient of the recipe is Kahlua – how cool is that?

overhead shot of kahlua pumpkin pie with slice cut surrounded by harvest flowers

 

Make Your Own Pumpkin Pie Spice:

Now I rarely have pumpkin pie spice in my pantry.  Honestly I just never think to buy it.  So here’s a trick so that you will always have your own homemade pumpkin pie spice on hand!  Pumpkin Pie Spice includes cinnamon, ginger, nutmeg and cloves.  So the ratio is always

  • 1 part cinnamon
  • 1/4 part ginger
  • 1/4 part nutmeg
  • 1/8 part cloves

Mix it up in a cute little jar like the one shown here (I usually pick these up at the dollar store or big box kitchen store). And there you go!

small spice bottle with pumpkin pie spie and the corner of a white plate showing

 

Putting it together:

As soon as the filling is cooked, pour it slowly into the baked pie shell and then bake in your oven as per the recipe below.

Once your pie has baked and cooled, it’s time to go crazy with whipping cream!  Such a beautiful and perfect pie.

Full overhead shot of harvest flowers, pumpkins, kahlua pumpkin pie

 KAHLUA PUMPKIN PIE RECIPE

I have made many different types of pumpkin pie recipes,

but this homemade Kahlua Pumpkin Pie Recipe is the ultimate blending of spices and exotic flavors.  Sweet and spicy, with just a hint of coffee flavour, your family will love it!  This pie is delicious change from the classic pumpkin pie (and which I love too!) that we usually eat during Thanksgiving.  But my money says you will be asked to serve this gorgeous Kahlua Pumpkin Pie any ole time at all.  Know what I mean?  

And if you like the recipe, please give it a 5 star rating.  

Enjoy!

 

0 from 0 votes
Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!
Prep Time
20 mins
Cook Time
48 mins
Total Time
1 hr 8 mins
 

Pumpkin Pie gets BIG flavor with a splash of Kahlua and just look at all that whipped cream! Prep time is easy with a gingerbread cookie pie crust

Course: Dessert
Cuisine: North American
Keyword: gingerbread cookie crust, kahlua pumpkin pie
Servings: 8 servings
Calories: 338 kcal
Author: Judy
Ingredients
  • 20 cookie gingersnaps I used Dare Simple Pleasures Spice Snaps
  • 1/4 cup sugar
  • 1/3 cup butter melted
  • 1/4 cup kahlua
  • 1 cup evaporated milk
  • 1/4 cup corn syrup
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 cup pumpkin canned
  • 2 eggs large, beaten
Instructions
  1. Crush the gingerbread cookies into crumbs, mix with melted butter and sugar and press into a deep dish pie plate (10")

  2. Preheat oven to 350F

  3. Combine Milk, kahlua, sugar, corn syrup, spice and salt
  4. Add pumpkin and eggs and set aside
  5. Bake the pie crust for 15 minutes until lightly browned. 

  6. Remove from oven and slowly pour in the pie filling.  
  7. Return the whole pie to the oven and bake 35 to 40 minutes

  8. Remove from oven and once cooled, refrigerate until ready to serve. 
  9. KAHLUA cream topping:
  10. Beat 1 cup whipping cream with 2 tsp kahlua until stiff, spread over the cooled pie (or pipe?) and drizzle and 1 tsp kahlua on top.
Nutrition Facts
Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!
Amount Per Serving
Calories 338 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 70mg 23%
Sodium 361mg 15%
Potassium 264mg 8%
Total Carbohydrates 49g 16%
Sugars 38g
Protein 4g 8%
Vitamin A 44.5%
Vitamin C 3.1%
Calcium 12.5%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

This Kahlua Pumpkin Pie is full of surprises like all that delicious whipped cream topping! And underneath? While a scrumptious spice cookie crust. We used gingersnaps! And of course you know there is a shot or two or kahlua in this scrumptious pie, that is so easy to make. #kahlua #pumpkinpie #holidaydesserts #thanksgiving #whippedcream
We thought you'd like a closeup view of this amazing Kahlua Pumpkin Pie. It's full of surprises like whipped cream and a scrumptious gingersnap cookie crust. And of course you know there is a shot or two or kahlua in this scrumptious pie, that is so easy to make. #kahlua #pumpkinpie #holidaydesserts #thanksgiving #whippedcream
This is The Best Gluten Free Pumpkin Pie Recipe | Easy & Delicious!

This is The Best Gluten Free Pumpkin Pie Recipe | Easy & Delicious!

Creamy rich and lightly spiced, but no one will know this amazing recipe is for a gluten free pumpkin pie!  Yes it is?! How could gluten free taste so good, you ask?  Well pumpkin pie is a must for the holidays, and if there is someone in your family that is gluten intolerant but loves pumpkin pie, then this recipe is perfect for you.  You will save the day and their holidays with this easy to make delicious and decadent gluten free pumpkin pie.   And we’ve got some baking tips too! If you follow the recipe tips I’ve listed for you in this post, your pumpkin pie top will never crack again.  I promise.

You will need: one 9″ gluten free pie crust, 1 can pumpkin puree, ginger, cinnamon, sugar, eggs, 1 can sweetened condensed milk, nutmeg, whipping cream and some pecan halves to garnish.  That’s it!

Gluten free pumpkin pie with sunflower, and fall harvest background

Gluten Free Pumpkin Pie Recipe.  This is our Best Pumpkin Pie recipe!

Pumpkin pie season is here and while I’m not one, many folks simply can’t tolerate gluten or wheat in their diets.  My regular pumpkin pie recipe includes a heaping tablespoon of flour in it, so I wanted to create a gluten free pumpkin pie recipe that everyone could enjoy.

slice gluten free pumpkin pie on a white plate with two spoons beside the plate

Not only is this amazing pie gluten free, it’s full of rich, creamy flavor.  That’s the beauty of creating homemade desserts too.  You know that you are putting real food into the recipe, not chemically laden foods.

We have several pumpkin pie recipes on the blog now so be sure to check them out!

My daughter has Celiac Disease and it is a very serious condition.  Thankfully there are many, many gluten-free alternatives today.  Gluten free is definitely mainstream.

whole gluten free pumpkin pie garnished with pecans and whipped cream

 

This Simple Gluten Free Pumpkin Pie Recipe is not only lovely to look at – it tastes amazing.  Very rich and creamy, and made with my gluten free pie crust recipe, it’s the bomb!

slice of gluten free pumpkin pie on white plate beside whole pumpkin pie and two spoons

The original recipe came from a label off a can of Eagle Brand Condensed Milk, and I’ve tweaked it a bit just for you .

Ingredients

  • one 9″ gluten-free pie crust – unbaked
  • one 14 oz/398ml can pumpkin (unsweetened)
  • 1 can  Sweetened Condensed Milk
  • 2 eggs
  • 1 tsp cinnamon
  • one-half tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 salt
  • Garnish: whipped cream and pecan halves

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TIPS FOR PERFECT GLUTEN FREE PUMPKIN PIE

  • Preheat the oven to 425F/220C
  • In a large bowl combine the filling ingredients and mix well.  I use a small handheld mixer, but be careful.  Pumpkin pie filling will spray all over the place!
  • Next, pour the filling into the gluten free pie crust shell.  You can make your own – using gluten free flours or buy one frozen and already prepared.  There are some quality prepared pie crusts in grocery stores now!
  • Follow all of the ingredients carefully.
  • Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 25-30 minutes.
  • THIS IS THE IMPORTANT PART! For the final 10-15 minutes, turn the oven off and leave your pie inside.  This will prevent the gluten free pumpkin pie from overcooking or having the filling will ‘crack’ around the edges.
  • Finally, cool and garnish with whipped cream and pecan halves.
  • Make sure you place any leftovers in the refrigerator.  I find pumpkin pie will keep about a week if kept cold.

 

gluten free pumpkin pie with top slightly cracked

 

 

GLUTEN FREE PUMPKIN PIE RECIPE

I think this pie is so delicious.  I almost prefer it to my other pumpkin pie recipes!  This simple gluten free pumpkin pie recipe makes a beautiful dessert, safe for those who suffer from celiac disease or just can’t tolerate gluten in their diets.  Yay!!! You could also serve it with your favorite non-dairy topping, or if dairy isn’t an issue, a wonderful french vanilla ice cream.  This pie is perfect for the holidays, Thanksgiving and Christmas.  Or just because you want to celebrate the harvest with an exquisite pumpkin pie.  Anyway, gluten free or not, this pie will be a huge hit with your family and friends!

And if you love it as much as I do, please give it a 5 star review in the recipe card below.

0 from 0 votes
gluten free pumpkin pie, whole pie, overhead photo
Gluten Free Pumpkin Pie
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This amazing Gluten Free Pumpkin Pie recipe is creamy, flavorful and tastes pretty amazing! It's such an easy recipe and whips up in a food processor in minutes! DONE! Perfect for Thanksgiving 

Course: Dessert
Cuisine: North American
Servings: 8 pieces of pie
Calories: 3018 kcal
Author: Judy
Ingredients
  • 1 pie crust one 9" gluten-free - unbaked
  • 1 14 oz can pumpkin unsweetened
  • 1 can  Sweetened Condensed Milk
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 salt
  • 1 cup Whipping cream
  • 1/2 cup Pecans halves
Instructions
Directions
  1. Preheat the oven to 425F/220C
  2. In a large bowl combine the filling ingredients and mix well.  I use a small handheld mixer, but be careful.  Pumpkin pie filling will spray all over the place!
  3. Next, pour the filling into the gluten free pie crust shell.  You can make your own - using gluten free flours or buy one frozen and already prepared.  There are some quality prepared pie crusts in grocery stores now!
  4. Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 35-40 minutes or until a toothpick or knife comes out clean.   Be sure not to overcook as the filling will 'crack' around the edges.
  5. Finally, cool and garnish with whipped cream and pecan halves.
Recipe Notes

Finally, cool and garnish with whipped cream and pecan halves.

Nutrition Facts
Gluten Free Pumpkin Pie
Amount Per Serving (0.125 g)
Calories 3018 Calories from Fat 1584
% Daily Value*
Total Fat 176g 271%
Saturated Fat 93g 465%
Cholesterol 788mg 263%
Sodium 1449mg 60%
Potassium 1934mg 55%
Total Carbohydrates 308g 103%
Dietary Fiber 4g 16%
Sugars 217g
Protein 58g 116%
Vitamin A 102.3%
Vitamin C 14.2%
Calcium 136.1%
Iron 37.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Gluten free pumpkin pie with sunflower, and fall harvest background

If you enjoyed our best gluten free pumpkin pie recipe, please be check out my other pumpkin recipes!

The Best Pumpkin Pie | Share the Magic with this Family Recipe

We also love pie recipes from allrecipes.com!  

The Best Homemade Pumpkin Pie Recipe!

The Best Homemade Pumpkin Pie Recipe!

A delightfully rich and creamy homemade pumpkin pie is the perfect holiday dessert.  Thanksgiving dinners everywhere traditionally include this time honoured classic pie recipe.  With just a hint of pumpkin pie spice, the creamy pumpkin pie filling is made with love and over 60 years of family traditions have done into this recipe.   And then there is the pie crust!  Our favorite recipe buttery pie crust can be made ahead of the day, so that you can roll it out once you’re ready to bake.  You can already smell the blended spices of cinnamon, ginger and nutmeg, can’t you?  I share this family recipe with you with love, and encourage you to start to build your own pumpkin pie traditions.

(This post was originally published on April 14, 2015 and recently updated on November 6, 2018)

Are you feeding a crowd?  Our Pumpkin Slab Pie might just be the answer.  Same amazing recipe, but you bake it on a cookie sheet or jelly roll pan!

You will need: milk, eggs, pumpkin pie spice, sugar, flour, canned pumpkin puree (not pumpkin pie filling) one deep dish pie shell, one 10″ pie plate, an immersion blender or hand held mixer, mixing bowl, measuring spoons and cups

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Mom’s pumpkin pie is always dressed up with a dollop of whipped cream! I like to sprinkle pumpkin pie spice too.

 

HOMEMADE PUMPKIN PIE

The best homemade pumpkin pie recipe ever!  This is a homemade pumpkin pie from scratch too!

And when I say I eat it for Breakfast, Lunch and Dinner, you know I mean it.  I’ve been known to savor a slice of pie for breakfast, standing over the sink.  You too?  It really tastes so much better that way.

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Thanksgiving traditions aren’t complete without a delicious pumpkin pie made from scratch. We use a light pumpkin pie spice in our recipe.

Family celebrations just wouldn’t be complete without a homemade pumpkin pie.

This classic dessert is the star of many family celebrations like Thanksgiving, Christmas and Easter.   Just the thought of  the heady aroma of spice and sweetness that fill our homes at that time makes me really want a slice of that pie RIGHT NOW!

  •  Some folks love their pumpkin pie wreathed in whipped cream.  Or ice cream.
  • Just the pie for me thanks.
  • Oh and is there enough for seconds?
  • I’ll be back for more.

Pumpkin is actually a vegetable and typically synonymous with Autumn, giving thanks and Hallowe’en!  Part of the squash family you can cook the meat of the pumpkin down (peeled and diced) and once that is done – puree it in the food processor.  That’s how to make homemade pumpkin pie from a real pumpkin.

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These pumpkins will make scary Jack O Lanterns won’t they? I use canned pumpkin puree and have for years.

But in today’s busy world, few of us have time for all of that effort, when cooked pumpkin is available all year long at the grocery store – in a can.  So while I believe that this is the best homemade pumpkin pie recipe from scratch – it is so much better than the canned pumpkin pie filling they have in the store.

The most famous brand of cooked pumpkin is Libby’s and you can find Libby’s pumpkin pie filling just about anywhere.  And the company is super famous for it’s Libby’s pumpkin pie recipe on the can!  

In fact, I think that’s where my Mom’s pumpkin pie recipe originates from.

Besides I would much rather spend the time save by going outdoors for a walk with my grandchildren and the dogs, that feverishly cooking over a hot stove.  You know what I mean.

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I love taking a walk with my grandchildren after a big family Thanksgiving dinner finished with a big ole slice of pumpkin pie!

This is also one of those great pie recipes that you can make a couple of days ahead.  It will keep up to a week in your refrigerator.  I’ve frozen pumpkin pies too and they’ve been fine.  You may want to warm them up in the oven – around 300F for 10 to 15 minutes.

 

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Right from the oven, can’t you smell those delicious spices?

MY PUMPKIN PIE RECIPE BACKSTORY

I think pumpkin pie is where my passion for baking and pies actually began.  Yes this was another one of those pies baked by Grandma – but I learned to enjoy my Mom’s homemade pumpkin pie even more.

Grandma’s tended to be a dark version that you often see and very spicy.

Mom’s homemade pumpkin pie recipe was lighter in color, with a lovely blend of spice and sweetness.

Hands down it was the best.  So much so that when I went away to college – a full pumpkin pie would travel back to school with me.  I was really popular after a long weekend at home!

Fast forward a few years and pie became a staple in our family catering business menu.  The bulk of our business was banquet catering – for weddings, sports and business events.  Mom’s homemade pumpkin pie recipe was always asked for so we usually planned on making enough so that most could have seconds. You really can’t eat just one piece of pumpkin pie!

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Pumpkin Pie is often the star of a traditional Thanksgiving Dinner. Next to the turkey of course.

When combining the pumpkin, eggs, sugar, milk, flour and spices, make sure you mix all ingredients really well – using either a hand mixer or  a large food processor with a really deep bowl.

I’ve always used 2% milk (and suggested sour cream) however there are lots of homemade pumpkin pie recipes that used either condensed milk or heavy whipping cream.  Our Kahlua Pumpkin Pie recipe uses condensed milk and it is so yummy!

TIPS FOR A PERFECT PUMPKIN PIE

Since I’ve probably baked a few hundred pumpkin pies during my forty years as a baker I do have a couple of important tips!

  • This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
  • Want to use your own homemade pumpkin pie spice?  You can get that recipe right here!
  • When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
  • Follow all the directions carefully
  • There is no need to Blind Bake (pre-bake) the pie shell.  This recipe temperature and time is perfect.
  • Let your homemade pumpkin pie cool in the oven to prevent the top from cracking.

YOU MAY NEED….

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Thanks so much for being a part of You Can Live Rich On Less/Pie Lady Bakes!
Remember how I said that the pumpkin pie filling tended to fly everywhere when you were blending?  Well I figured out that an Immersion Blender is just the ticket for solving that problem!  This is the one I use, it’s versatile and a good price too!

If you are looking for a different type of pumpkin pie recipe, other than this vintage one, then you might be interested in these:
There are lots of wonderful pumpkin recipes by equally wonderful bloggers.  I love this Pumpkin Cheesecake from Natasha’s Kitchen.  Natasha has a wonderful blog so be sure to check it out!

PUMPKIN PIE RECIPE

This is a Perfect Pumpkin Pie.  Rich and creamy, light in color, and not too heavily spiced.  The sweetness combined with my buttery, flaky pie crust just can’t be beat.  When you take a bite of this pumpkin pie, your mouth will do a happy dance.  I promise! And for all those pumpkin pie lovers in your family, they will join you in that happy dance.  Pumpkin Pie is so Thanksgiving, but we always had it at Christmas too!  But like I always say, Pumpkin Pie is perfect anytime.

If you love the recipe as much as I do, please give it a 5 star rating in the recipe card below.

5 from 1 vote
Homemade Pumpkin Pie Recipe
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 
Hands down the easiest and most delicious pumpkin pie recipe I have ever made. Lightly spiced, using milk and eggs, it is rich and creamy and you will be more than happy with the result!
Course: Dessert
Cuisine: North American
Servings: 8
Calories: 352 kcal
Author: Judy
Ingredients
  • 1 pie shell One deep dish or two 9” unbaked shortcrust
  • 1 can pumpkin prepared
  • 2 cups milk or use 2 cups sour cream!
  • 2 cups sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 2 Eggs
  • 2 tbsp flour heaping, or gluten free flour!
Instructions
  1. Mix all ingredients really well – using either a hand mixer or food processor.
  2. Tip: This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
  3. Fill pastry recipe pie shell ¾ full, the filling will expand as it cooks.
  4. Bake at 350 for 50-60 minutes, depending on your oven
  5. Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.
Recipe Notes

Prep time does not include making the piecrust - just rolling it out and filling. You could add another 30 minutes for that.

Serve warm with real whipped cream!

Nutrition Facts
Homemade Pumpkin Pie Recipe
Amount Per Serving
Calories 352 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 47mg 16%
Sodium 133mg 6%
Potassium 116mg 3%
Total Carbohydrates 65g 22%
Sugars 53g
Protein 4g 8%
Vitamin A 3.4%
Calcium 7.9%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Homemade Pumpkin Pie Recipe you can make from scratch for Breakfast, Lunch & Dinner! This homemade Pumpkin Pie Recipe is BIG on flavour! It's a Winner! #pumpkin #pumpkinpie #libbyspumpkinpie #homemadepumpkinpie #thanksgiving #pumpkin #pie #piecrust #youcanliverichonless.com

slice of pumpkin pie and picture of a whole pumpkin pie

slice of pumpkin pie on white plate, whole pumpkin pie in front and small pumpkins

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The Secret To Perfect Flaky Pie Crust.

Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!

OR Best Gluten Free Pumpkin Pie Recipe