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Maple Cranberry Pecan Pie

5 from 2 votes

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We’ve mashed up two of our favorite holiday dishes to come up with this Pecan Cranberry Pie. It’s sweetened mostly with maple syrup for the perfect sweet finish. Wonderful with vanilla bean ice cream!

MAPLE CRANBERRY PECAN PIE

Thanksgiving is hands down Kevin’s favorite holiday and if there is anything this man loves most at said holiday….it’s the pies. We’ve discussed his love affair with pie before and my somewhat “meh” feelings about pie. He’s particularly in love with pecan pie which I have always found a little….boring. When we were tasked by our great sponsors to create a twist on a classic Thanksgiving dessert we knew it was time to finally make a pecan pie that I could actually love too.

Compensation was provided by Safeway, Vons, Randalls and Tom Thumb stores via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Safeway, Vons, Randalls, and Tom Thumb stores.
MAPLE CRANBERRY PECAN PIE

We saw these amazing cranberries in Safeway’s produce section and we knew it was the perfect match! And also the perfect match for gobs and gobs of cranberry sauce. I can’t believe I’ve never cooked with cranberries before!

All I have to say is that this pie has forever changed the way I think about pecan pie. Seriously one of the best things I have put in my mouth in a long time.

MAPLE CRANBERRY PECAN PIE

We replaced most of the sugar in this recipe with maple syrup, which eliminates that sticky, corn syrupy taste that I hate. Instead of a crashing sugar symbol in your head, you get a subtle lingering of sweet followed immediately by a ping from the cranberries. Finish with that roasted nut flavor steeped through the filling and a satisfying “crunch” of the nuts on top.

Amazing.

MAPLE CRANBERRY PECAN PIE

Let’s not forget about the crust either. We swapped out white flour for a nutty, chewy spelt flour and of course, put tons of real butter in it. It’s slightly denser than white flour but not a heavy, chewy crust like many whole wheat crusts can be.

Perfect for this dish.

MAPLE CRANBERRY PECAN PIE

Now, all we need is a good scoop of homemade vanilla ice cream and you are ready to impress your Thanksgiving host with a stunning addition to the dinner table. Cause pie is the best part of the holidays.

MAPLE CRANBERRY PECAN PIE

Be sure to visit your nearest Safeway, Vons, Randalls, or Tom Thumb store this holiday season to make your holiday shopping easy and affordable!

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Maple Cranberry Pecan Pie

We've mashed up two of our favorite holiday dishes to come up with this Pecan Cranberry Pie. It's sweetened mostly with maple syrup for the perfect sweet finish. Wonderful with vanilla bean ice cream!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 9 inch pie
Print Pin Recipe

Ingredients

  • 1 batch Easy Flaky Pie Crust
  • 1 ⁄4 cup salted butter
  • 2 cups cranberries
  • 1 cup maple syrup
  • 1 ⁄2 cup brown sugar
  • 4 tablespoons tapioca
  • 2 cups pecans 1 cup chopped, 1 cup in halves
  • 2/3 cup buttermilk
  • 3 eggs
  • 1 tablespoon vanilla
  • pinch of salt

Instructions

  • 1. Preheat oven to 425 degrees.
    2. Line 9 inch deep dish pie pan with crust and finish edges as desired.
    3. In a medium saucepan melt butter and add cranberries, maple syrup, brown sugar and tapioca. Bring to a boil and then reduce heat to a simmer. Cook for 5 minutes or until some of the cranberries begin to pop.
    4. Add chopped pecans, buttermilk and eggs to saucepan being sure to stir quickly and vigorously as you add the eggs. Add vanilla and salt.
    5. Pour into the pie crust. Bake for 10 minutes at 425 then reduce heat to 350 and bake 35-50 minutes until filling is firm to the touch.
    6. Cool completely before serving (at least 5 hours).
    7. Serve with vanilla ice cream or whipped cream

Nutrition

Serving: 1g | Calories: 1349kcal | Carbohydrates: 93g | Protein: 7g | Fat: 109g | Saturated Fat: 62g | Polyunsaturated Fat: 40g | Trans Fat: 4g | Cholesterol: 315mg | Sodium: 920mg | Fiber: 3g | Sugar: 73g

By on November 12th, 2014

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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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22 thoughts on “Maple Cranberry Pecan Pie”

  1. Wow! What a gorgeous pecan pie and a great idea to throw cranberries in there. I’m not going to lie, I’m craving a slice of this for breakfast 😀

    Toodles,
    Tammy<3

    Reply
    • Seriously!? This is your pie? I saw a picture of this on Pinterest and had to pin it in my “delectable desserts” board because it looked so good! Ha ha! That cracks me up. Your pie is famous! Great photography! I’m with Kevin. Thanksgiving is all about the pie! And since you made it with maple syrup… maybe I’ll let Trinity have a little 🙂 that is, if I don’t eat it all before she gets to it.

      Reply
  2. I made a chocolate pecan pie once…so good! And considering how much I adore cranberries, I have to imagine this take on pecan pie would be adored, as well. Yum! So festive!

    Reply
  3. I love this pie Dani!! I made a very similar one last week except I chopped the pecans. And used a regular ol crust. it was SO GOOD!! Mine did NOT look as pretty as yours though, that’s for sure 🙂 whole pecans are the way to go if you are taking pretty pictures! Love that we are on the same cranberry wavelength!

    Reply
  4. 5 stars
    I looooooooove pecan pie and only make it this time of year. My daughter has a nut allergy so it’s my alternative pie. (I have to make her a special cookie just to make up for it.) I love the addition of cranberries in your pie. Plus the berries make it just gorgeous!

    Reply

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