Looking for a new dish for the upcoming holiday season? Look no further than my Pumpkin Cranberry Bake! This pudding casserole is rich, hearty, and fills you with warmth. It is versatile and can be made as a bake or a pie.
The following recipe is for the bake but simply split the recipe into two halves and place amongst two pre-made piecrusts and tadah, Pumpkin Cranberry Pie.
This recipe is the perfect addition to Thanksgiving dinner.
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| Pumpkin Cranberry Bake |
Pumpkin Cranberry Bake
(13.5 x 9.5 x 2 serving size)
Casserole/Pudding
8-10 sweet potatoes (2 cups mashed)
1 can (15 ounce) 100% Pure Pumpkin
¼ cup packed brown sugar
3 TBSP butter, softened
1 tsp sea salt
½ tsp pepper
2 large eggs
Cranberry Layer
2 cans (14 ounce) cranberry sauce
3/8 cup of sugar
¼ cup of brown sugar
Topping
1 stick of butter, melted
½ cup sugar
1 tsp pumpkin pie spice
2 TBSP Cinnamon
(13.5 x 9.5 x 2 serving size)
Casserole/Pudding
8-10 sweet potatoes (2 cups mashed)
1 can (15 ounce) 100% Pure Pumpkin
¼ cup packed brown sugar
3 TBSP butter, softened
1 tsp sea salt
½ tsp pepper
2 large eggs
Cranberry Layer
2 cans (14 ounce) cranberry sauce
3/8 cup of sugar
¼ cup of brown sugar
Topping
1 stick of butter, melted
½ cup sugar
1 tsp pumpkin pie spice
2 TBSP Cinnamon
Casserole
1. Peel the skin from the sweet potatoes and discard. Cut potatoes into 2-3 inch chunks and place in a microwave safe bowl. Heat in microwave for 15 minutes or until potatoes are tender. Place in a large bowl and mash. This should produce 2 cups of Sweet Potato.
2. Add to mashed sweet potatoes, 1 can of 100% pure pumpkin and mix thoroughly. Add in brown sugar, butter, salt, and pepper. Add eggs and mix. You may need to use a blender to remove all the lumps.
3. Butter the bottom and sides of a 13.5x9.5x2 baking pan and evenly distribute the pumpkin/sweet potato mixture. Set aside.
1. Peel the skin from the sweet potatoes and discard. Cut potatoes into 2-3 inch chunks and place in a microwave safe bowl. Heat in microwave for 15 minutes or until potatoes are tender. Place in a large bowl and mash. This should produce 2 cups of Sweet Potato.
2. Add to mashed sweet potatoes, 1 can of 100% pure pumpkin and mix thoroughly. Add in brown sugar, butter, salt, and pepper. Add eggs and mix. You may need to use a blender to remove all the lumps.
3. Butter the bottom and sides of a 13.5x9.5x2 baking pan and evenly distribute the pumpkin/sweet potato mixture. Set aside.
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| Pumpkin/Sweet Potato Layer |
Cranberry Layer
1. Remove cranberry sauce from can and cut into small pieces.
1. Remove cranberry sauce from can and cut into small pieces.
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| Cranberry with sugar Step 2 |
2. Over medium heat place the cranberry sauce into a deep skillet. Add white sugar and heat for approximately 5-10 mintues stirring often and “mushing’ the mixture into a jam-like consistency with your spatula.
3. Add brown sugar and cure for another 5-10 minutes. If your cranberry doesn’t resemble a jam like consistency you need to continue stirring and lightly mashing with your spatula until it does. Remove from heat and allow to cool for a few minutes. Using a spoon, evenly distribute your cranberry mix on top of the pumpkin/sweet potato layer that you spooned into the baking pan.
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| Cranberry Layer Step 3 |
4. Bake in oven for 25 minutes and remove from oven, immediately add topping.
Topping (make while casserole is baking)
1. Melt 1 stick of butter in a bowl. Set Aside.
2. In separate bowl, mix sugar, pumpkin pie spice, and cinnamon together.
3. Once casserole has baked for 25 minutes and you have removed from the oven, sprinkle a light layer of the sugar mixture over the top of the casserole. Taking your fingers, a spoon, or a pastry brush, lightly sprinkle butter over the sugar layer.
4. Return casserole to the oven for another 10-12 minutes, or until the topping is dark brown/purple in color and the mixture has completely darkened. Allow to cool for 5 minutes before serving. Best served warm. Enjoy!
1. Melt 1 stick of butter in a bowl. Set Aside.
2. In separate bowl, mix sugar, pumpkin pie spice, and cinnamon together.
3. Once casserole has baked for 25 minutes and you have removed from the oven, sprinkle a light layer of the sugar mixture over the top of the casserole. Taking your fingers, a spoon, or a pastry brush, lightly sprinkle butter over the sugar layer.
4. Return casserole to the oven for another 10-12 minutes, or until the topping is dark brown/purple in color and the mixture has completely darkened. Allow to cool for 5 minutes before serving. Best served warm. Enjoy!
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| The topping FULLY baked. |
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