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The Great Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 62 reviews
  • Author: Bertha
  • Prep Time: 30 minutes (plus dough chilling time and sugared cranberry drying time overnight)
  • Cook Time: 1 hour 5 minutes
  • Total Time: 5 hours (including cooling and sugared cranberry prep)
  • Yield: Serves 8-10 servings plus about 1 cup sugared cranberries
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Great Pumpkin Pie Recipe features a perfectly spiced, creamy pumpkin filling nestled in a flaky homemade pie crust, topped with optional delicate sugared cranberries for a festive touch. Ideal for holiday gatherings, the recipe includes step-by-step instructions for making the pie dough, par-baking the crust, preparing the filling, and baking to perfection. The sugared cranberries add a sweet, tart, and sparkling garnish that elevates the classic dessert.

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

  1. Make Sugared Cranberries: If using, start the sugared cranberries the night before as they need several hours to dry. Place cranberries in a large heatproof bowl. In a medium saucepan, combine water and 3/4 cup sugar over medium heat. Bring to a simmer while 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 using a slotted spoon to a parchment-lined baking sheet and let dry uncovered for 1 hour. Toss cranberries in remaining 1/2 cup sugar to coat fully. Place back on lined baking sheet and let dry uncovered for at least 1 more hour or refrigerate. Store covered in refrigerator up to 3 days.
  2. Prepare Pie Dough: Make the pie crust according to your favorite recipe or use store-bought dough. Chill the dough as recommended, preferably overnight.
  3. Preheat Oven: Set oven to 375°F (190°C).
  4. Roll Out Pie Crust: On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Place it into a 9×2-inch deep dish pie dish, tucking dough tightly into edges and folding overhang to form a thick rim. Crimp or flute edges and brush lightly with egg wash.
  5. Par-Bake the Crust: Line the crust with crumpled parchment paper and fill with pie weights or dried beans, distributing evenly. Bake for 10 minutes, then carefully remove weights and parchment. Prick the crust bottom with a fork for steam vents. Return to oven for 7-8 more minutes until the bottom just begins to brown.
  6. Make Pumpkin Pie Filling: In a large bowl, whisk together pumpkin puree, eggs, and brown sugar. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until smooth and well combined.
  7. Fill and Bake Pie: Pour filling into the warm par-baked crust, filling about three-quarters full. Bake at 375°F (190°C) for approximately 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.
  8. Cool Pie: Transfer pie to a wire rack and let cool completely, about 3 hours.
  9. Decorate and Serve: Garnish with sugared cranberries and baked pie crust leaves if desired. Serve with whipped cream. Store leftovers tightly covered in refrigerator up to 5 days.

Notes

  • Make Ahead & Freezing: Pie and dough freeze well up to 3 months. Thaw overnight in refrigerator before serving or using.
  • Sugared Cranberries require several hours to dry so start them the night before.
  • Pie crust can be homemade or store-bought but must be par-baked.
  • Fresh pumpkin puree is preferable to canned; blot fresh for moisture and note longer bake time.
  • A pumpkin pie spice alternative can be used: 1 teaspoon pumpkin pie spice plus 1 and 1/2 teaspoons cinnamon.
  • Pie crust leaves can be made from reserved dough scraps rolled 1/8 inch thick, cut with leaf cutters, brushed with egg wash, and baked at 350°F (177°C) for 10 minutes.
  • Use fresh cranberries only; frozen ones result in poor sugar adhesion.
  • Adjust bake time based on oven calibration and pie dish depth.

Nutrition

  • Serving Size: 1 slice (approximately 1/10 of pie)
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 220 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 95 mg

Find it online: https://grannyeats.com/the-great-pumpkin-pie-recipe/