Pumpkin Pie with Cranberry Pecan Crust (November Throwdown)

As part of the http://www.greatcookscommunity.com/group/foodbloggersthrowdown/foru..." target="_blank">November Pumpkin Pie Throwdown, here is my contribution. It was fun to see how different I could make one of my family's favorite pies before they said "Enough already!!" Here is what I came up with.

Cranberry Pecan Crust: (makes 2 single pie crusts or 1 double crust)

1/3 cup lard

1/3 cup butter

1/4 cup chopped dried cranberries

1/4 cup finely chopped pecans

2 cups flour

dash salt

Ice cold water (between 1/3 and 1/2 cup)

Cut the lard and butter into the flour and salt. Add the cranberries and pecans. Add about 3 Tbls of water and mix with a fork. Continue adding water until it forms a ball. Don't play with it!! Roll it out and place in pie plate.

Now, here is your choice for finishing the pie: You can bake the shell and make a stove top cooked pumpkin filling OR you can make a different filling and bake it all together.

No Bake Pumpkin Pie:

1 (.25 ounce) package unflavored gelatin

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 (14 ounce) can sweetened condensed milk

2 eggs, beaten

1 (15 ounce) can pumpkin puree

1/2 tsp orange extract

In a saucepan combine gelatin, cinnamon, ginger, allspice, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin and orange extract, mixing thoroughly, and pour mixture into baked pie crust (Bake 350 degrees for 18 minutes). Chill for at least 3 hours before serving. Serve with whipped cream and orange zest and maybe a sprinkling of cinnamon.

Baked Pumpkin Pie:

3/4 cup sugar

1 cup evaporated milk

2 eggs, beaten

1 1/2 cups pumpkin puree

1 Tbls flour

1/2 tsp vanilla

3/4 tsp cinnamon

1/2 tsp allspice

1/4 tsp ginger

Mix all ingredients and pour into an unbaked pie shell. Cover the edges of the crust with either a pie shield or foil and bake 400 degrees for 40 minutes.