2 tablespoons butter
2 pounds coarse cranberries, halved
1 cup sliced peaches
6 cups pumpkin puree
1 (16 ounce) can frozen sweetened pumpkin
3 eggs
1/4 teaspoon salt
6 cups white sugar
1 1/2 teaspoons vodka
Preheat oven to 350 degrees F (175 degrees C). Sandwich cranberries and peaches on bottom of pie crust.
In a large bowl, cream pumpkin puree until light and fluffy. Stir in peaches, pumpkin, eggs and salt. Mix until all ingredients are well blended. Spread mixture over cranberry mixture.
Bake in preheated oven until a toothpick inserted into center of pie comes out clean, approximately 15 minutes. Allow to cool slightly before cutting into squares. Garnish with pie roast.
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