Homemade Pumpkin Pie with Cranberry Garnish Recipe

If you’re on the hunt for a dessert that screams fall in the best way possible, let me introduce you to this Homemade Pumpkin Pie with Cranberry Garnish Recipe. I absolutely love this pie because it’s not just your usual pumpkin pie—there’s a beautiful twist with sugared cranberries that add a pop of festive color and bright, tart contrast. When I first tried this recipe, I was amazed at how the sweet-spiced pumpkin filling and the crunchy, candied cranberry garnish worked together perfectly. Stick with me here, and I’ll walk you through everything you need to create this show-stopping pie that your family and friends will beg you to make again and again.

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Ingredients You’ll Need

The ingredients here all play their part to create a classic autumn flavor profile with a fresh twist. When you shop, make sure to get fresh cranberries (not frozen) for the best texture in the garnish, and try to pick a good-quality canned pumpkin puree—it makes all the difference in the filling’s smoothness.

• Fresh cranberries: These provide a bright, tart flavor perfect for the sugared garnish; avoid frozen as they won’t candy as nicely.
• Water: Used to create the sugar syrup for the cranberries.
• Granulated sugar: Divided between the pie filling and cranberries for sweetness and crunch.
• Homemade Pie Dough: I love making my own for flakiness and flavor, but store-bought works too.
• Egg wash: Makes the crust golden and shiny, blending egg with milk for the perfect finish.
• Pumpkin puree: The star of the pie—make sure it’s pure pumpkin and not pumpkin pie filling.
• Eggs: They help set the filling and add richness.
• Brown sugar: Gives the filling that deep molasses sweetness.
• Cornstarch: Thicker for a silky, smooth filling that holds together well.
• Salt: Balances the sweetness and brings out flavors.
• Spices (cinnamon, ginger, nutmeg, cloves, pepper): Classic warming spices that create the iconic pumpkin pie flavor.
• Heavy cream and milk: Make the filling creamy and luscious.

Variations

I love how flexible this Homemade Pumpkin Pie with Cranberry Garnish Recipe is. I like to switch up a few things depending on the season, who’s coming over, or just my mood. Don’t be shy about making it your own—it’s a perfect canvas for flavor experimentation!

• Spice it up: Once I added a pinch of cayenne pepper for a subtle warmth—it surprised everyone (in a good way!).
• Dairy-free swap: Use coconut cream instead of heavy cream for a dairy-free version that’s equally rich.
• Sugar alternatives: Replace brown sugar with maple syrup for a different sweet note. Just reduce liquid elsewhere slightly.
• Crust alternatives: Use a gingersnap cookie crust or whole wheat pastry for a nutty twist.

How to Make Homemade Pumpkin Pie with Cranberry Garnish Recipe

Step 1: Prepare the Sugared Cranberries the Night Before

This step is where the magic starts and it requires a little patience, but trust me, it’s worth it. Begin by making a simple sugar syrup with water and part of the sugar. Pour the warm syrup over fresh cranberries and let them soak for 15 minutes—this plumps them up and starts glazing the berries. Spread them out to dry, then toss in more sugar and let them sit uncovered for at least an hour, or refrigerate overnight. This process makes the cranberries beautifully crystallized and perfect for garnishing the pie.

Step 2: Make or Prepare Your Pie Crust

I usually make my own homemade pie dough—it’s flaky and buttery, but you can absolutely use your favorite store-bought crust to save time. Roll the dough out to a 12-inch circle and gently press it into your deep-dish pie plate. Fold the edges neatly and crimp for a polished look. Brush the crust edges with the egg wash for that gorgeous golden finish after baking.

Step 3: Par-Bake the Pie Crust

Line your crust with parchment paper and fill with pie weights or dried beans. Par-bake the crust for 10 minutes to prevent sogginess. Then carefully remove the weights and parchment and bake an additional 7-8 minutes until the bottom starts to brown slightly. This step is key! It keeps the crust crisp under the luscious filling. Don’t skip it.

Step 4: Mix the Pumpkin Pie Filling

Whisk together pumpkin puree, brown sugar, and eggs until smooth. Then stir in cornstarch, salt, spices (cinnamon, ginger, nutmeg, cloves, black pepper), heavy cream, and milk. I like to whisk vigorously to make sure everything is well combined and the filling is silky. Your kitchen will start smelling AMAZING right about now—it’s one of my favorite parts!

Step 5: Fill and Bake the Pie

Pour the filling into the warm, par-baked crust, filling about three-quarters full. That way, you get the perfect depth with a little leftover filling—perfect for mini pies if you want to get creative. Then bake the pie at 375°F (190°C) for about 55-60 minutes. After the first 25 minutes, cover the edges with foil or a pie crust shield to avoid burning. Check for doneness around 50 minutes—the center should be mostly set but with a slight wobble in the middle. Don’t rush cooling; let the pie rest completely for at least 3 hours before garnishing.

Step 6: Garnish and Serve

Decorate the top with those gorgeous sugared cranberries you prepped earlier, and add pie crust leaves for an extra festive touch if you made some with your extra dough. I love serving this with a dollop of freshly whipped cream on top—it’s cozy, dreamy, and just feels like fall on a plate.

How to Serve Homemade Pumpkin Pie with Cranberry Garnish Recipe

Garnishes

I always go for the sugared cranberries to top this pie—it adds such a festive sparkle and a bright flavor contrast that’s hard to beat. Sometimes, I’ll add a few fresh cranberry sprigs or even a sprinkle of finely chopped toasted pecans for added texture. And of course, a big scoop of whipped cream or a drizzle of maple syrup takes it over the top.

Side Dishes

This pie plays beautifully with simple autumn sides like spiced cider or even a well-made coffee with cinnamon. If you’re serving at a bigger meal, it pairs well with roasted veggies and a light salad, balancing the richness. For holiday dinners, I love placing it alongside pecan pie and apple crisp for a dessert lineup everyone loves.

Creative Ways to Present

For Thanksgiving or fall parties, I’ve tried making mini pumpkin pies using leftover crust and filling—these little hand pies are always a hit. Another fun idea is to serve pie slices on festive plates with a sprinkle of cinnamon sugar around the edges for extra flair. If you’re feeling extra fancy, garnish with edible gold leaf on top of the cranberries—it’s stunning!

Make Ahead and Storage

Storing Leftovers

After serving, I tightly cover leftover pie (I like using plastic wrap and then a pie keeper lid) and store it in the fridge. It keeps well for up to 5 days, which is great because it tastes even better the next day once the flavors have settled.

Freezing

If you want to make this recipe ahead of time, the pie freezes beautifully. After baking and cooling completely, wrap whole or sliced pie tightly in plastic wrap and then in foil. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

I like to reheat individual slices gently in a 300°F oven for about 10-12 minutes, covered loosely with foil to prevent drying out. This warms the filling perfectly without melting the garnish if you decide to add fresh cranberries after reheating.

FAQs

Final Thoughts

This Homemade Pumpkin Pie with Cranberry Garnish Recipe is such a treasure to me—it’s the dessert that turns any autumn day into a special occasion. I remember the first time I made it for a family dinner; the combination of creamy pumpkin, warm spices, and those sparkling cranberries instantly made it a new favorite. You’re going to love how approachable and rewarding this pie is to make, and how impressive it looks on the table. Give it a try—you might just find your new signature fall dessert!

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