Josh Wilson, chef at Columbia, S.C.’s Bourbon cocktail bar, gives us the perfect way to zhuzh up a regular pumpkin pie with so many Cheerwine-inspired toppings: Cheerwine Holiday Punch Cranberries, Cheerwine Candied Pecans, and Cheerwine Whipped Cream! Make this easy recipe for your holiday spread and impress your guests.


Holiday Cheerwine Cranberries

  • 1 ½ cups Cheerwine Holiday Punch
  • ½ cup sugar
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 1 tablespoon orange zest
  • 1 sprig rosemary
  • 12 ounces fresh cranberries

Cheerwine Candied Pecans

  • 2 egg whites
  • 2 cups sugar, divided
  • 2 cups Cheerwine
  • 2 cups pecans

Cheerwine Whipped Cream


Holiday Cheerwine Cranberries

  • Combine all ingredients in a hard-bottom pot on medium heat.
  • Reduce until syrup consistency, careful not to bust cranberries, then refrigerate for 2 hours.

Cheerwine Candied Pecans

  • Whip egg whites and 1 cup sugar together, then set aside.
  • Add Cheerwine and remaining 1 cup sugar in a heavy-bottom pot, reduce over medium heat until syrup-like consistency.
  • Add pecans to the reserved egg white mixture. Toss and add prepared Cheerwine syrup.
  • Lay out on a lined baking tray. Bake at 400˚F for 15 minutes.

Cheerwine Whipped Cream

  • Combine all ingredients into a stand mixer with whisk attachment. Whip.

Pumpkin Pie Assembly

  • Use your favorite Pumpkin Pie recipe (or substitute for a store-bought Pumpkin Pie).
  • Top with prepared Cheerwine cranberries, candied pecans, and whipped cream.

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