Recipes // Desserts // Pumpkin Creme Pie With Frozen Cranberries and Streusel

Pumpkin Creme Pie With Frozen Cranberries and Streusel


By Aida Mollenkamp

Pumpkin Creme Pie + Frozen Cranberries + Amaretto Cookies + Pecans


  • 1/2 cup pecans
  • 4 ounces frozen cranberries (Dole, Rader Farms)
  • 1 (2.3-ounce) package amaretto cookies (about 12) 


  1. Place the pecans on a baking sheet and bake them for about 10 minutes to toast them. Remove them from the oven and let them cool. 
  2. Thaw the cranberries in a strainer set over a bowl to catch the liquid. 
  3. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. 
  4. Sprinkle the topping evenly over the frozen pie and serve immediately. 

Pumpkin Creme Pie + Streusel


  • 1 cup raw pecans and walnuts
  • 2 tablespoons raw hulled pumpkin or sunflower seeds
  • 1 tablespoon dry quinoa, sesame, chia, or flaxseeds
  • 1 large egg white, lightly beaten (Egg Whites, Better 'N Eggs)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1 tablespoon agave nectar


  1. Heat the oven to 350°F and arrange a rack in the middle. Combine all ingredients in a medium bowl and stir to combine evenly. Line a rimmed baking sheet with parchment paper then coat with a very thin layer of baking spray.
  2. Turn streusel onto sheet and bake, stirring a few times, until just brown on the bottom, about 20 to 25 minutes. Remove from sheet pan to cool completely. (Can be made up to 5 days in advance and stored at room temperature in an airtight container.) Top frozen pumpkin pie.
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