Description
This Great Pumpkin Pie recipe combines a tender, flaky pre-baked pie crust with a smooth, warmly spiced pumpkin filling that’s perfectly balanced with cinnamon, ginger, nutmeg, cloves, and a hint of black pepper. Garnished with decorative pie crust leaves and optional sugared cranberries for a festive touch, this classic dessert is ideal for holiday gatherings or anytime pumpkin cravings hit. The recipe includes detailed steps for making sugared cranberries for garnish as well as tips for prepping and baking the pie to perfection.
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
- Make Sugared Cranberries: If using sugared cranberries as decoration, start them the night before. Place fresh cranberries in a heatproof bowl. Simmer water and 3/4 cup sugar until dissolved, cool 5 minutes. Pour syrup over cranberries, stir, cover, and let sit 15 minutes. Transfer cranberries to a parchment-lined baking sheet with a slotted spoon and dry uncovered for 1 hour. Toss the cranberries in the remaining 1/2 cup sugar until fully coated, place back on parchment, and dry uncovered for at least 1 hour or refrigerate up to 3 days.
- Prepare Pie Crust: Make your homemade pie dough following recommended techniques or use your preferred store-bought dough. Chill dough adequately before rolling out.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll Out and Fit Dough: Roll one disc of chilled pie dough into a 12-inch circle on a lightly floured surface, turning a quarter turn every few rolls. Fit dough into a 9×2-inch deep dish pie plate, pressing tightly into the dish and folding excess overhang to create a thick rim. Crimp or flute edges as desired and brush rim lightly with egg wash.
- Par-bake Pie Crust: Line crust with crumpled parchment paper and fill evenly with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, prick bottom crust with a fork for steam vents, then bake an additional 7-8 minutes until edges just start to brown.
- Make Pumpkin Pie Filling: Whisk together pumpkin puree, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk; whisk vigorously until smooth.
- Fill the Pie Shell: Pour filling into warm par-baked crust, filling about 3/4 full. Save any leftover filling for mini pies or other uses.
- Bake the Pie: Bake for 55-60 minutes until the center is almost set with a slight wobble. 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.
- Cool Completely: Transfer pie to a wire rack and cool completely for at least 3 hours before serving or decorating.
- Decorate and Serve: Garnish with sugared cranberries and baked pie crust leaves if desired. Serve with whipped cream if preferred. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- The pumpkin pie, including crust and filling, can be prepared ahead and refrigerated overnight to allow flavors to meld.
- The pie crust dough freezes well up to 3 months; thaw overnight before use.
- The pumpkin pie filling also freezes well up to 3 months; thaw overnight in the refrigerator.
- Use fresh cranberries for sugared cranberry garnish; frozen cranberries do not work properly.
- Store sugared cranberries in an airtight container in the refrigerator for up to 3 days.
- You can substitute pumpkin pie spice for the individual spices, but still include the 1 1/2 teaspoons of cinnamon.
- Pre-baking the crust is essential for a crisp bottom; graham cracker crusts can be used but will be softer.
- Pie crust leaves can be baked separately at 350°F (177°C) for 10 minutes until lightly browned and used to decorate the pie.
- Mini pumpkin pies are easy to make with leftover filling and dough without blind baking.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 370
- Sugar: 29g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
