Description
This Great Pumpkin Pie Recipe is a rich, smooth, and flavorful dessert featuring a perfectly spiced pumpkin filling baked in a homemade pie crust. Enhance the pie’s presentation and taste with optional sugared cranberries and decorative pie crust leaves. Ideal for fall and holiday celebrations, this classic pie pairs beautifully with whipped cream.
Ingredients
Scale
For Sugared Cranberries
- 1 cup (100g) fresh cranberries (do not use frozen)
- 3/4 cup (180ml) water
- 3/4 cup (150g) granulated sugar for syrup
- 1/2 cup (100g) granulated sugar for coating
For Pie Dough and Egg Wash
- Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- 1 large egg beaten with 1 Tablespoon milk (egg wash)
For Pumpkin Pie Filling
- 1 (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 the pie with sugared cranberries, start the night before to allow them to sit several hours. Place cranberries in a large heatproof bowl. In a medium saucepan over medium heat, bring water and 3/4 cup sugar to a simmer, whisking until sugar dissolves. Remove from heat and cool for 5 minutes. Pour syrup over cranberries, stir, cover, and let sit 15 minutes. Transfer cranberries with a slotted spoon onto a parchment-lined baking sheet and let dry uncovered for 1 hour. Toss cranberries in remaining 1/2 cup sugar until fully coated, then dry uncovered for at least 1 hour at room temperature or refrigerate. Store covered in refrigerator up to 3 days.
- Make Pie Crust: Prepare the pie crust through step 5 of your preferred pie crust recipe or homemade dough, or use store-bought dough.
- Preheat Oven: Set oven to 375°F (190°C).
- Roll Out Dough: Remove one dough disc from refrigerator. On a lightly floured surface, roll into a 12-inch circle, turning periodically. Place dough into a 9×2-inch deep dish pie plate. Press tightly into dish, fold excess dough inside to form thick rim, and crimp edges. Lightly brush edges with egg wash.
- Par-Bake Pie Crust: Line crust with parchment paper and fill with pie weights or dried beans, distributing evenly. Bake 10 minutes. Remove weights and paper. Prick bottom all over with a fork, then bake an additional 7-8 minutes until bottom just starts to brown.
- Prepare Filling: In a bowl, whisk pumpkin puree, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk; whisk vigorously to blend thoroughly.
- Fill Pie: Pour filling into warm crust, filling about 3/4 full. There may be a small amount of leftover filling for mini pies or other uses.
- Bake Pie: Bake for 55-60 minutes until the center is almost set and slightly wobbly. After 25 minutes, cover crust edges with foil or a pie shield to prevent over-browning. Check doneness starting at 50 minutes, then every 5 minutes thereafter.
- Cool Pie: Transfer pie to a wire rack and cool completely for at least 3 hours before garnishing.
- Decorate and Serve: Garnish with sugared cranberries and decorative pie crust leaves if desired. Serve with whipped cream. Store leftovers covered in the refrigerator up to 5 days.
Notes
- This pumpkin pie is rich, smooth, and packed with warm spices, making it a favorite for the holidays.
- The pie crust leaves are decorative and optional; you can omit them and use just one crust for the bottom.
- Sugared cranberries add a tart and sweet crunch and make a lovely garnish but are optional.
- Use fresh cranberries for sugaring; frozen cranberries don’t work well.
- Allow ample time to cool pie thoroughly for best texture and slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
