Fresh cranberries, ready for their sugar coats 🙂
Tip: Allowing dough to sit at room temp for a few minutes before pressing into pan will make it much easier to work with
After baking, simply press dough down to keep the pie crust shape and make room for filling!
- 1 package of Oatmeal Cranberry Cookie Dough
- 1 cup fresh cranberries
- 3 cups cane sugar, coconut sugar, etc., divided
- 1 cup water
- 1 15 oz can pumpkin pie puree
- 1 5.4 oz can coconut cream
- 3 large eggs
- 1/4 cup chocolate chunks
- 2 Tbsp molasses or maple syrup
- 2 Tbsp arrowroot or tapioca starch
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp fresh ground pepper
- Place cranberries in a large bowl and set aside. In a medium saucepan, bring 1 cup of the sugar and water to a boil, and whisk until the sugar is dissolved.
- Remove pan from the heat and let cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature for 1 hour or in the refrigerator overnight (best).
- Drain the cranberries from the liquid then pour 1 cup of sugar on top of them, tossing to coating. Place all of the sugar coated cranberries on a parchment paper lined baking sheet and let them dry for at least 2 hours.
- Grease a pie plate, place all 12 discs of cookie dough in the plate then press the dough into the bottom and up the sides until dough is spread evenly. Bake for 20 minutes.
- Remove from oven, press dough down with spatula in the center and edges of pan so there is room for filling. Bake 10 more minutes.
- Vigorously whisk the pumpkin, eggs, remaining cup of sugar until combined. Add the arrowroot/tapioca starch, salt, cinnamon, ginger, nutmeg, cloves, pepper, and cream. Sprinkle chocolate chunks on top. Pour into prepared pie crust.
- Bake pie for 25-30 minutes until set.
- Remove from oven top with sugared cranberries.
- Let cool completely before serving