Description

This Great Pumpkin Pie Recipe offers a rich, smooth, and flavorful pumpkin filling baked inside a flaky homemade pie crust. Enhanced with traditional warm spices and topped with optional decorative sugared cranberries and pie crust leaves, this classic dessert is perfect for holidays and special occasions. The pie is baked until set with a perfectly tender crust and is best served chilled 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 (divided)
1/2 cup (100g) granulated sugar (remaining)

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 for egg wash)

For Pumpkin Pie Filling

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

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Instructions

Prepare Sugared Cranberries: Place fresh cranberries in a large heatproof bowl. Simmer water and 3/4 cup sugar in a saucepan until sugar dissolves, then cool 5 minutes. Pour syrup over cranberries, stir, cover, and set aside 15 minutes. Transfer cranberries with slotted spoon to a lined baking sheet and dry uncovered 1 hour. Toss cranberries in remaining sugar, place back on lined sheet, and dry uncovered at least 1 hour or refrigerate. Store covered up to 3 days.
Make Pie Crust: Follow directions and video tutorial in the homemade pie crust recipe through step 5, or use your preferred dough. Chill dough as needed.
Preheat Oven: Set oven to 375°F (190°C).
Roll and Shape Crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle. Place into a 9×2-inch deep dish pie pan, pressing tightly to fit. Fold dough overhang to create a thick rim, crimp edges using fork or fingers. Lightly brush edges with egg wash.
Par-bake Crust: Line crust with crumpled parchment paper and fill evenly with pie weights or dried beans. Bake 10 minutes. Remove weights and parchment, prick crust bottom with fork for vents. Return crust to oven 7-8 minutes until bottom just starts to brown.
Make Filling: Whisk pumpkin puree, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk vigorously until smooth and homogenous.
Fill Crust and Bake: Pour filling into warm crust about 3/4 full. Bake 55-60 minutes until center is nearly set but slightly wobbly. After 25 minutes, cover crust edges with foil or pie shield to prevent over-browning. Check doneness starting at 50 minutes.
Cool Pie: Transfer pie to wire rack and cool completely, at least 3 hours.
Decorate and Serve: Garnish with sugared cranberries and pie crust leaves if desired. Serve with whipped cream if preferred.
Storage: Cover leftovers tightly and refrigerate up to 5 days.

Notes

This pumpkin pie is rich, smooth, and packed with warm spices, making it a favorite dessert during the holiday season.
The pie crust leaves are decorative; you can skip them and make only one crust if preferred.
Leaving off sugared cranberries is fine; they add a festive touch but are optional.
Sugared cranberries can be made ahead and used for snacking or garnish for other desserts.
Use a deep dish pie pan as specified to achieve the correct filling height; leftover filling can be used for mini pies.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 390 kcal
Sugar: 38 g
Sodium: 230 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 115 mg