Cranberry Pumpkin Pie Skillet

Cranberry Pumpkin Pie Skillet

Cranberry Pumpkin Pie Skillet
  • Prep Time

    10 minutes
  • Serving Size

    8-10 servings


  • Large eggs2
  • Granulated sugar3/4 cup
  • 15-ounce can pumpkin puree1
  • Heavy cream or half and half1 cup
  • Pumpkin pie spice1 1/2 teaspoons
  • Salt1/4 teaspoon
  • Ground nutmeg1/8 teaspoon
  • Vanilla extract1 teaspoon
  • Craisins® Original Dried Cranberries1/2 cup
  • For the Cobbler Topping:
  • Unbleached all-purpose flour2 cups
  • Craisins® Original Dried Cranberries1/3 cup
  • Granulated sugar1 tablespoon
  • Baking powder1 teaspoon
  • Salt1/4 teaspoon
  • Unsalted butter2 tablespoons
  • Vegetable shortening1/3 cup
  • Large egg1
  • Milk1/3 cup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together eggs and sugar. Add pumpkin puree, cream, pumpkin spice, salt, nutmeg, vanilla extract and Craisins® Dried Cranberries and mix well. Pour into an 8-inch oven-safe skillet. In a medium sized bowl, combine flour, Craisins® Dried Cranberries, sugar, baking powder and salt. Add butter and shortening and mix with a fork until coarse crumbs form. Whisk together egg and milk and stir into the mixture. Knead lightly until the dough is relatively smooth. Break off pieces of the dough and add to the top of the pumpkin puree mixture until the entire surface is covered. Bake for 45 minutes to 1 hour or until top is browned. Top with additional Craisins® Dried Cranberries before serving.