Pumpkin pie rarely needs an adornment more than a little whipped cream on top…that is, until I decided a crunchy cranberry pie topper would be a fun way to ad a little sparkle to a piece of pie. This cranberry crunch topper is the perfect way to add a little sweetness of crushed cookies, adds that tart bite from the cranberries to the top of your pies, and rounds out the crunchy flavor with freshly toasted walnuts.
A quick whirl through your food processor is all these ingredients need to pull together for a quick homemade topper for those store-bought pies. Set out a few of these fun toppings with your favorite store-bought pie or homemade pumpkin pies this year.
Happy Thanksgiving, Friends! I will be offline preparing to host my own family for the Thanksgiving holiday. I hope you all have a wonderful holiday with your own families!
- ½ cup pecans
- 4 ounces frozen cranberries
- 1 (2.3-ounce) package amaretto cookies (about 12) or (if your store doesn’t carry those, like mine) Vanilla Wafers (about 12)
- Preheat your oven to 375 degrees. Put the pecans on a baking sheet and bake them for 10 minutes to toast them.
- Remove them from the oven and let them cool.
- Thaw the cranberries in a strainer set over a bowl to catch the liquid.
- Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped.
- Sprinkle the topping evenly over your pie and serve immediately.
- Refrigerate leftovers.
Source: Food Network
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Happy Thanksgiving! Thanks for the great tips for this year’s feast. God’s blessings to you and yours!
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Amy Reply:
November 20th, 2012 at 6:57 pm
Happy Thanksgiving, Ali! I hope you have a wonderful Thanksgiving with your family! xo
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Off topic, I’m making your Pumpkin Cornbread Muffins for Thanksgiving morning. Add coffee and Macy’s parade- ahhh heaven!
Thanks for the wonderful recipe!
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Amy Reply:
November 22nd, 2012 at 8:58 pm
Yay! So glad that it was a hit!! Happy Thanksgiving, Michaela!! xo
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