- 1 store-bought pumpkin pie
- 1 pre-made refrigerated pie crust
- 1 egg white
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon, optional
- Fall-shaped cookie cutters for decoration
First, prepare the sugared cranberries. Sort, rinse and dry fresh cranberries. In a bowl pour egg white over berries and mix well.
Mix the sugar and cinnamon (optional) and pour onto a sheet pan. Roll cranberries into the sugar mixture to coat. Place on wax paper to dry for about two hours.
Next, unroll the pre-made pie crust and cut out desired fall shapes with cookie cutters. Place finished cut outs onto a greased cookie sheet and bake until slightly browned (most likely a little less than the package instructions, depending on how many cut outs you want).
Place finished crust cut outs thoughtfully around the edges of your store bought pie (mixing sizes and shapes) and heat once more if to be served warm. If not, add to desired pie pan, stand or plate and top with finished sugared cranberries.
*This tip was brought to you by one of our very own "CranMAs" as a reminder that we don't always have to do everything ourselves, but with a little help from the cranberry, no one may ever know the difference any ways.