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Introduction

I still remember the first time I made this Festive Cranberry Pecan Pie. It was a chilly November afternoon, the kitchen smelled like brown sugar and orange zest, and my daughter insisted we add extra pecans for crunch. The tart pop of fresh cranberries against a buttery, caramel-like filling felt like a small holiday miracle. I fell in love with how the bright fruit made a classic pecan pie feel lighter and livelier.

This recipe became our family favorite because it balances texture and flavor: tangy cranberries, toasty pecans, and a flaky crust that melts in your mouth. If you like pie with a little sparkle, you will too. For another crunchy pecan treat, try these related chocolate chip pecan pie shortbread bars (https://www.globalrecipe.net/chocolate-chip-pecan-pie-shortbread-bars/) for snackable holiday baking.

What Makes This Recipe Special

This pie is special because it brings together bright, tart cranberries and the warm, nutty richness of pecans in a single slice. It’s:

Family-approved and crowd-pleasing for holiday tables
Quick to assemble if you use a pre-made crust, yet sophisticated enough for guests
A nice twist on classic pecan pie that feels lighter thanks to the cranberries

What You’ll Need

For the Crust

1 unbaked 9-inch pie crust (homemade or store-bought) use a deep-dish crust for extra filling
Note: Use a high-quality butter crust for best flavor. Gluten-free crust works as a substitute.

For the Filling

1 cup fresh cranberries, coarsely chopped (or thawed frozen cranberries)
1 1/2 cups pecan halves, lightly toasted and chopped
3 large eggs, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and slightly cooled
1/3 cup light corn syrup or maple syrup for a deeper flavor
1 tablespoon all-purpose flour (or gluten-free flour)
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
Zest of 1 orange (optional, adds brightness)

For the Topping (optional)

1/4 cup chopped pecans for sprinkling
Powdered sugar for dusting

Notes: For a dairy-free version, swap melted butter for coconut oil and use a dairy-free crust. If you prefer less sweetness, reduce granulated sugar to 1/3 cup.

How to make Festive Cranberry Pecan Pie

Step 1: Preheat and prepare

Preheat oven to 350°F (175°C). Place the oven rack in the lower-middle position.
If using a frozen crust, let it thaw slightly while you prepare the filling.

Step 2: Toast the pecans

Spread pecans on a baking sheet and toast 6-8 minutes until fragrant and slightly darker. Watch closely so they do not burn. Allow to cool, then chop coarsely.

Step 3: Mix the filling

In a large bowl, whisk the eggs until smooth. Add melted butter, corn syrup (or maple syrup), brown sugar, granulated sugar, flour, vanilla, salt, and orange zest. Mix until combined and glossy. The mixture should be thick but pourable.

Step 4: Combine cranberries and pecans

Fold the chopped cranberries and toasted pecans into the filling. The cranberries will add little pockets of tartness and color. If your cranberries are frozen, fold them in gently to avoid over-diluting the filling.

Step 5: Fill the crust

Pour the filling into the unbaked pie crust. Scatter the extra chopped pecans on top for texture. Smooth the surface gently with a spatula.

Step 6: Bake

Bake at 350°F (175°C) for 50-60 minutes. Check at 45 minutes: the center should be set but still slightly jiggly when you gently shake the pie. A knife inserted near the center should come out mostly clean with a few moist crumbs. If the crust edges brown too quickly, tent with foil.

Step 7: Cool and set

Remove the pie from the oven and let it cool on a rack for at least 2 hours. The filling will firm up as it cools. For best slices, chill for 1-2 hours before serving.

Step 8: Serve

Dust with powdered sugar just before serving if desired. Slice with a sharp knife dipped in hot water for cleaner cuts.

Tips & Recipe Variations

Use fresh cranberries for the best texture; frozen work but may release more liquid.
For a deeper flavor, substitute half the corn syrup with maple syrup.
To avoid a soggy crust, brush the unbaked crust with an egg wash and bake 5 minutes before adding filling.
Gluten-free option: use a certified gluten-free crust and 1:1 gluten-free flour in the filling.
Make it vegan: use a vegan pie crust, replace eggs with 3/4 cup silken tofu blended until smooth plus 1 tablespoon cornstarch, and swap butter for coconut oil. Results will be slightly different but tasty.
Storage: Keep leftover pie covered in the refrigerator up to 4 days. Reheat slices gently in a 300°F oven for 8-10 minutes.
Freezing: Freeze whole or sliced pie wrapped tightly for up to 2 months. Thaw in fridge overnight.

How to Serve

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness of cranberries.
Pair with a cup of strong coffee, mulled cider, or a dessert wine like tawny port.
Presentation tip: garnish with a few whole cranberries and a sprig of rosemary for a festive look.
Nutrition: A typical slice (1/8 of pie) ranges around 350-450 calories depending on crust and sugar choices.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Bake the pie and refrigerate; it keeps well for 2-3 days. Bring to room temperature or warm briefly before serving.

Q: Can I freeze the leftovers?

A: Yes. Wrap tightly and freeze up to 2 months. Thaw in the refrigerator overnight and reheat if desired.

Q: What can I use instead of corn syrup?

A: Use pure maple syrup or a mild honey for a different flavor profile. The texture will be slightly less glossy but still set.

Q: How do I prevent the crust from becoming soggy?

A: Blind-bake the crust for 5-7 minutes or brush with a thin egg wash before adding filling. Also, use cold butter in your crust for flakiness.

Q: Can I make this vegetarian or dairy-free?

A: The standard recipe is vegetarian. For dairy-free, replace butter with coconut oil or a vegan butter substitute and choose a dairy-free crust.

“This pie stole the show at our holiday dinner. Bright cranberries cut through the sweetness and the pecans add the perfect crunch. People asked for seconds.” – Jenna R., home baker

Conclusion

This Festive Cranberry Pecan Pie is one of those recipes that quietly becomes traditonal; it brings people together with its balance of tart fruit, nutty crunch, and caramel warmth. I hope you try it at your next gathering and make it your own with the variations you love. For another great take on cranberry and pecan combinations, see this rendition of the World’s Best Cranberry Pecan Pie from Double Stop Bake Shop (https://doublestopbakeshop.com/worlds-best-cranberry-pecan-pie/).