Description
This Great Pumpkin Pie Recipe combines a perfectly flaky homemade pie crust with a rich and spiced pumpkin filling. The pie is topped with decorative pie crust leaves and optional sugared cranberries for added sweetness and festive charm. Ideal for fall and holiday celebrations, this recipe includes tips for making sugared cranberries, preparing pie crust, par-baking, and ensuring a beautifully set pumpkin pie with warming spices and creamy texture.
Ingredients
Scale
Sugared Cranberries
- 1 cup (100g) fresh cranberries (do not use frozen)
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Pumpkin Pie
- Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
- One 15-ounce can (425g) pumpkin puree*
- 3 large eggs
- 1 and 1/4 cups (250g) packed light or dark brown sugar
- 1 Tablespoon (8g) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground or freshly grated nutmeg*
- 1/8 teaspoon ground cloves*
- 1/8 teaspoon fresh ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk
Instructions
- Prepare Sugared Cranberries: If decorating with sugared cranberries, start the night before. Place fresh cranberries in a heatproof bowl. Simmer water and 3/4 cup sugar in a saucepan until dissolved, then cool for 5 minutes. Pour syrup over cranberries, stir, cover, and soak for 15 minutes. Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet to dry for 1 hour. Toss in remaining 1/2 cup sugar until coated, then dry uncovered at room temperature or refrigerated for at least 1 hour. Store covered in fridge up to 3 days.
- Make Pie Dough: Prepare your homemade pie dough as per the recipe through step 5 or use store-bought dough. Chill dough overnight if possible for best results.
- Preheat Oven and Roll Dough: Preheat oven to 375°F (190°C). Roll out one disc of chilled dough on lightly floured surface into a 12-inch circle. Transfer to a 9×2-inch deep dish pie plate. Press firmly, fold edges under to create a thick rim, crimp or flute edges. Brush edges lightly with egg wash.
- Par-Bake Crust: Line crust with crumpled parchment paper and fill with pie weights or dried beans evenly. Bake for 10 minutes. Remove weights and parchment, prick bottom with fork, then bake 7-8 minutes more until bottom just starts to brown.
- Prepare Filling: Whisk pumpkin puree, eggs, and brown sugar until smooth. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until fully combined.
- Fill and Bake Pie: Pour filling into warm crust, filling about 3/4 full. Bake for 55-60 minutes, covering crust edges with foil or pie shield after 25 minutes to prevent over-browning. The center should be mostly set with slight wobble.
- Cool: Transfer pie to a wire rack and cool completely for at least 3 hours before decorating and serving.
- Decorate and Serve: Add pie crust leaves brushed with egg wash and baked until lightly browned, and arrange sugared cranberries on top if desired. Serve with whipped cream if preferred.
- Store Leftovers: Cover tightly and refrigerate leftovers up to 5 days.
Notes
- Make Ahead & Freezing: Pie freezes well for up to 3 months; thaw overnight before serving. Pie dough also freezes for 3 months.
- Sugared Cranberries: Use fresh cranberries only for best results. Frozen berries do not candy evenly.
- Pumpkin Purée: Use canned pumpkin (Libby’s recommended). If fresh, blot moisture before using.
- Spices: Can substitute 1 teaspoon pumpkin pie spice instead of individual spices, but keep cinnamon at 1 1/2 teaspoons.
- Pie Crust: Pre-bake crust with weights to avoid sogginess. Graham cracker crust can be used but may be messy.
- Pie Crust Leaves: Roll out second dough disc, cut with leaf cookie cutters, brush with egg wash, and bake at 350°F (177°C) for 10 minutes until golden for decorative garnish.
- Baking Duration: Monitor pie after 50 minutes to avoid overbaking; slight wobble in center is acceptable.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
