Pumpkin Muffins AS SEEN ON NY CBS 2 11/18
November 11, 2018DESSERTS
January 24, 2020
Ingredients
- 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