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Pumpkin pie with cranberry pecan topping

End the meal with this yummy piece of pie.

Serves 6-8


1 M&M Pumpkin Pie
1/2 cup (125 mL) all-purpose flour
1/4 cup (60 mL) packed brown sugar
1/3 cup (80 mL) coarsely chopped pecans
1/3 cup (80 mL) coarsely chopped cranberries
1/2 tsp (2.5 mL) cinnamon
1/4 cup (60 mL) unsalted butter, cut into small pieces, room temperature


1. Defrost M&M Pumpkin Pie according to package directions.

2. Preheat oven to 350° F.

3. In a medium bowl, whisk together the flour, sugar, pecans, cranberries, and cinnamon. Add butter and rub mixture with fingertips until small clumps form and butter is incorporated.

4. Sprinkle topping over pie. Cover edges of pie crust with foil to protect against burning. Bake until topping is golden brown and pie is heated through, about 45 minutes. Transfer to rack and cool. Serve warm or at room temperature.

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