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Recipe of the Week - Cranberry Pecan Pumpkin Pie

Thursday, November 29th, 2012
Issue 48, Volume 16.
Stephanie C. Ocano
Copy Editor / Staff Writer

Leftovers dont always have to be boring. And with Thanksgiving having just passed, there are plenty of leftovers that still need to be eaten that didnt make it home with Aunt Susan. While most refer to Thanksgiving leftovers consisting of turkey, ham, and stuffing, most of the time it is the desserts that end up arriving in abundance and needing a stomach to go to. Here is a simple recipe with a grand punch that will revamp your pumpkin pie into something entirely new. Have your fork and napkin ready and enjoy!


• Ready-made pumpkin pie

• 4 ounces fresh cranberries, coarsely chopped

• 1/2 cup packed brown sugar

• 4 teaspoons all-purpose flour

• 2/3 cup chopped Advertisement
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• 1/4 teaspoon salt

• 2 tablespoons cold butter


Add the brown sugar, flour, salt, and butter to a small food processor and chop until it resembles a coarse mixture. Stir in the chopped cranberries and pecans.

Sprinkle the cranberry mixture on top of the ready-made pumpkin pie. Place the pie in a 375 oven and bake for 10 minutes, or until the topping is golden and bubbly, and the crust is golden.

Cool on a wire rack. Cover and refrigerate within two hours.

Tip: Its easier to remove the first slice of pie from the plate if you cut the first piece and then cut the second before removing the first.



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