Mrs London's Pumpkin Muffins
Pumpkin Muffins AS SEEN ON NY CBS 2 11/18
November 11, 2018
January 24, 2020

Cranberry Walnut Pie

Mrs London's Cranberry Walnut Pie



  • 4 whole eggs
  • 8 oz light brown sugar
  • 4 oz light corn syrup
  • 4 oz melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup fresh cranberries, roughly chopped (leave some whole)
  • 3/4 cup walnut halves and pieces
  • Zest of half an orange

Filling Preparation

  • Melt butter and allow to cool slightly
  • Whisk eggs with salt and sugar
  • Add corn syrup and vanilla and whisk to incorporate
  • While whisking pour in melted butter to emulsify, scrap sides and whisk again just so everything is incorporated
  • Pour mixture through a strainer into a container
  • If not using right away refrigerate, can be kept refrigerated one week

Pie Preparation

  • Preheat oven to 325 degrees Fahrenheit
  • Slightly warm filling in a water bath until smooth, stir with a spatula
  • Remove pie shell from freezer and place on a baking pan
  • Mix together in a bowl the cranberries, walnuts, and orange zest
  • Spread evenly over bottom of pie shell
  • Pour filling over mixture to fill pie shell around 3/4 of the way up
  • Bake at 325 degrees for 20 minutes
  • Rotate pan and bake for another 20 minutes until just set in the center
  • If needed bake for an additional 5 minutes
  • Allow pie to cool and set at room temperature for 1 hour
  • Can be kept covered at room temp for 3 days