If you’re looking for a show-stopping dessert that’s bursting with autumnal flavors, I’m about to share The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe that has become a staple in my kitchen every fall. It’s that perfect blend of creamy, spiced pumpkin filling with a flaky homemade crust, elevated by a tangy-sweet crown of sugared cranberries that add a beautiful sparkle and a little zing in every bite. Trust me, once you try this, it’ll become your go-to pumpkin pie, especially when friends and family start asking for seconds!

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The warm spices blend beautifully with rich pumpkin puree and a hint of black pepper for a surprising depth.
Sugared Cranberries for Freshness and Pop: They add a lovely tart contrast and festive sparkle to your pie, making it unforgettable.
Flaky Homemade Pie Crust: It bakes up golden and crisp, providing the perfect sturdy base for the silky filling.
Make-Ahead Friendly: You can prep the crust, filling, and cranberries in advance, which is great for busy holiday days.

A pumpkin pie is shown in a white dish on a white marbled surface. The pie has one smooth, orange-brown filling layer. Around the edge, there is a golden brown crust decorated with cut-out dough shapes of leaves in different sizes, some stacked on top of each other. Scattered on top of the pie and along the edges are bright red sugared cranberries adding pops of color with a crystalline sugary texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe plays a key role — from the fresh cranberries you’ll sugar to the creamy pumpkin filling spiced just right. Using quality canned pumpkin and fresh spices makes a noticeable difference, plus fresh cranberries for that vibrant burst on top.

Fresh cranberries: Always use fresh, not frozen — the sugaring process just works so much better.
Granulated sugar: Divided between syrup and coating for the cranberry garnish to get that perfect sparkle.
Water: For making the simple sugar syrup for the cranberries.
Homemade pie dough: This recipe makes enough for a bottom crust and decorative leaves — I find it so worth making your own!
Egg and milk (for egg wash): Gives your crust edges and pie leaves a beautiful golden shine.
Pumpkin puree: Canned works best—Libby’s is my go-to. Fresh puree requires extra prep.
Eggs: Bind everything together to create that silky smooth texture.
Brown sugar: Adds rich sweetness and moisture; both light and dark work well.
Cornstarch: Helps thicken the filling perfectly without a grainy texture.
Salt: Balances all the sweetness for a well-rounded flavor.
Ground cinnamon, ginger, nutmeg, cloves: Classic fall spices that make this pumpkin pie sing.
Fresh ground black pepper: Just a pinch adds unexpected warmth and complements the spices beautifully.
Heavy cream and milk: Make the filling luxuriously creamy and smooth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this pie is. Over time, I’ve experimented by tweaking the spice mix or switching up the crust to keep it fresh and suited to everyone’s tastes. You can make it your own!

Spice Mix Variation: Sometimes I swap out the separate spices for 1 teaspoon of pumpkin pie spice and still keep the cinnamon — super convenient and still packed with fall flavor.
Crust Swap: If you’re short on time, try a graham cracker crust — though it’s not quite as sturdy, it adds some extra sweetness and crunch.
Mini Pumpkin Pies: Using leftover dough and filling, I make mini pies — they bake faster and are perfect for parties or kid-friendly portions.
Dairy-Free Adaptation: Substitute the heavy cream and milk with coconut cream and almond milk for a creamy pie that suits dairy-sensitive diets.

How to Make The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe

Step 1: Prepare the Sugared Cranberries – Night Before Magic

I always start my sugared cranberries the night before baking the pie because they need hours to develop that perfect crystalized coating. First, simmer sugar and water until the sugar dissolves, then cool slightly before pouring over the fresh cranberries. After a short soak, I drain them, coat in sugar, and let them dry overnight. This process creates those sparkling little bites that make the pie unforgettable. Heads up: don’t skip this step or use frozen berries — fresh cranberries hold the sugar beautifully and look stunning on the pie.

Step 2: Roll and Par-Bake Your Pie Crust

Next, roll out your chilled pie dough to about 12 inches and gently press it into your deep 9-inch pie dish, tucking the edges nicely to create a thick rim. Egg wash the edges lightly for that golden finish. Then, it’s time for blind baking: line the crust with parchment, fill with pie weights (or dried beans), and bake for 10 minutes. Remove weights and bake another 7-8 minutes until the bottom just starts to brown. This stops your crust from getting soggy once the filling goes in. I used to underestimate this step until one soggy-crust disaster told me otherwise!

Step 3: Whisk Up That Creamy Pumpkin Filling

In a large bowl, whisk the pumpkin puree, eggs, and brown sugar until smooth and combined. Add cornstarch, salt, your carefully measured spices, black pepper, heavy cream, and milk, and whisk vigorously until silky. I like this step because it’s where the magic happens — the flavors come together and the filling thickens just right. Make sure not to overmix, just beat enough for smoothness to keep the texture perfect.

Step 4: Bake to Silky Perfection

Pour the filling into your warm crust, filling it about three-quarters full to avoid spillage — especially if you’re using a deep dish like me. Bake at 375°F (190°C) for about 55-60 minutes. After 25 minutes, shield your crust edges with foil or a pie shield to prevent over-browning — this little trick saved me so many pies from looking burnt. The center should still have a slight wobble when done; it will firm up as it cools. Resist the urge to open the oven too much, but do check gently around 50 minutes to keep an eye on doneness.

Step 5: Cool and Decorate

Once out of the oven, I transfer the pie to a cooling rack and let it rest for at least 3 hours. I know it feels like forever, but this step is crucial for the filling to set properly. Then comes the fun part: decorating with the sugared cranberries and those beautiful pie crust leaves baked earlier. The colors and textures make your pie a centerpiece — plus guests always ask how you made those gorgeous toppings!

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Pro Tips for Making The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe

Use Fresh Cranberries: Fresh berries coat evenly with sugar syrup, giving your garnish that crystal sparkle; frozen berries can look dull and shrivel.
Blind Bake Wisely: Don’t rush the par-bake — it keeps your crust crunchy and prevents sogginess from the moist filling.
Don’t Skip the Egg Wash: It gives your crust and leaves that gorgeous golden sheen that always impresses.
Cool Completely Before Serving: The filling firms up only after cooling; cutting it too soon makes the pie messy and runny.

How to Serve The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe

A slice of pumpkin pie is on a white plate placed on a white marbled surface. The pie has two layers: the bottom crust is pale golden and flaky, while the top layer is deep orange with a smooth texture. Three small, decorative leaf-shaped crust pieces in a darker golden-brown color sit on the upper edge of the slice. On top of the pie slice is a dollop of white whipped cream and a few bright red cranberries dusted with white powdered sugar. Around the plate and near the pie are additional cranberries. A silver fork holding a small piece of crust and filling is placed to the right of the pie slice. In the background on the surface, there is a white square bowl filled with more powdered cranberries. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always top the pie with those sugared cranberries and homemade pie crust leaves for a festive look. A dollop of freshly whipped cream is my absolute favorite finishing touch — the creaminess cools the warm spices perfectly and adds just the right balance.

Side Dishes

This pie pairs wonderfully with a cup of hot apple cider or a warm chai latte if you’re indulging in dessert at a cozy fall gathering. I’ve also served it alongside roasted turkey and mashed sweet potatoes for Thanksgiving, and it’s always the star of the dessert table.

Creative Ways to Present

For special occasions, I’ve decorated my pie with extra sugared cranberries scattered around the base on the serving plate, with a few cinnamon sticks added in for an aromatic touch. You can also try layering mini pies in clear glass jars and topping with cranberries for an adorable grab-and-go dessert. It’s a fun twist that guests rave about!

Make Ahead and Storage

Storing Leftovers

After enjoying your pie, wrap leftovers tightly with plastic wrap or in an airtight container and refrigerate. It keeps fresh and delicious for up to 5 days — though in my house, it rarely lasts past 2 days!

Freezing

I’ve frozen this pie successfully up to 3 months. I recommend freezing after it has completely cooled; wrap it well in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before serving for the best texture.

Reheating

If you want to serve warm pie leftovers, I gently reheat slices in a 325°F oven for about 10-12 minutes, covering loosely with foil to avoid drying out the crust. Warmed this way, your pie tastes just freshly baked.

FAQs

Can I use frozen cranberries for the sugared cranberries?

It’s best to use fresh cranberries because frozen ones don’t get coated evenly with the sugar syrup and often end up looking shriveled and dull. Fresh cranberries hold the sugar coating beautifully and have that perfect crunch and sparkle.
Can I make the pie crust from scratch ahead of time?

Absolutely! The dough freezes well up to 3 months. Thaw it overnight in the fridge before rolling out and baking. I actually prefer to make the crust dough the day before so it’s well chilled and easier to work with.
What if I don’t have all the individual spices?

You can substitute the ground ginger, nutmeg, cloves, and pepper with 1 teaspoon of pumpkin pie spice, but keep the cinnamon at 1 and a half teaspoons for that classic pumpkin pie flavor.
How can I prevent the crust edges from burning?

After the first 25 minutes of baking, cover the crust edges with foil or a pie crust shield to protect them from over-browning. This helps the edges bake evenly without burning while the filling finishes cooking.
Can I make mini pumpkin pies using this recipe?

Definitely! Use leftover dough and filling to make mini pies — they’re quick to bake and perfect for portion control or gatherings. These mini versions don’t require blind baking, making them even easier.

Final Thoughts

Every fall, I look forward to making The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe because it feels like wrapping up the season in one delicious slice. The combination of creamy pumpkin, warm spices, flakey crust, and fresh, tangy cranberries always brings smiles around my table. Whether you’re a seasoned baker or trying your hand at pie for the first time, this recipe guides you right to success — and trust me, your friends and family will be asking for this pie every holiday after you serve it. So, grab your rolling pin and let’s get baking!