Pumpkin Pie Recipe with Sugared Cranberries Recipe

If you’re on the hunt for a show-stopping dessert that screams fall and festivity, you’re going to want to stick around. This Pumpkin Pie Recipe with Sugared Cranberries Recipe is hands-down one of my all-time favorites—rich, cozy pumpkin filling meets the sparkling zing of sugared cranberries, creating a combo that’s both comfort and celebration in every bite. I can’t wait to share all the tips and tricks so you nail this pie every single time, with a gorgeous garnish that’ll have guests asking for seconds (or thirds!).

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Ingredients You’ll Need

This recipe brings together cozy pumpkin and warm spices with the crisp brightness of sugared cranberries—a match made in autumn heaven. I recommend fresh cranberries for that perfect pop, and if you’re using homemade pie dough, you’ll find it adds an unbeatable flakiness to your crust.

• Fresh cranberries: Avoid frozen here to keep that perfect snap when sugaring them.
• Granulated sugar: Divided use helps make the sugared cranberries and sweeten the pie filling just right.
• Water: For simmering cranberries in sugar syrup, which helps the sugar stick.
• Homemade pie dough: I love making my own for flakiness and buttery flavor, but store-bought works in a pinch.
• Egg wash: A simple combo of egg and milk brushes on the crust for golden, shiny edges.
• Pumpkin puree: The star of the show—choose pure pumpkin, not pumpkin pie filling.
• Eggs: To give the filling its custardy texture.
• Brown sugar: Adds moisture and a hint of caramel that plays beautifully with the pumpkin.
• Cornstarch: Just a touch to help the filling set without cracking.
• Salt & spices (cinnamon, ginger, nutmeg, cloves, black pepper): Classic warm spices plus a pinch of black pepper that gives the pie unexpected depth.
• Heavy cream & milk: For richness and smoothness in the filling.

Variations

I love switching things up depending on the season or who I’m cooking for. This Pumpkin Pie Recipe with Sugared Cranberries Recipe is incredibly versatile—you can tweak it to suit your tastes or dietary needs with ease.

• Variation: I’ve made it dairy-free by swapping out heavy cream for coconut cream—just as creamy with a subtle twist.
• Less Sweet: For those who like it less sugary, I reduce the sugar in the filling by about 1/4 cup, and the pie still turns out fantastic.
• Crust Alternatives: Using a graham cracker crust adds a lovely crunch and a hint of honey flavor.
• Spice Levels: I sometimes bump up the ginger and add a pinch of cardamom for a warm, slightly exotic note.

How to Make Pumpkin Pie Recipe with Sugared Cranberries Recipe

Step 1: Prepare the Sugared Cranberries—Start the Night Before

I always say save time by getting the sugared cranberries going the night before. They need several hours to soak and dry so they turn perfectly glossy and sweetly tart. Simmer water and part of the sugar into a syrup, pour it over fresh cranberries, and let them soak for 15 minutes. Then, drain them onto a lined baking sheet and let them air dry an hour before tossing in the remaining sugar. Let those dry a couple hours or overnight in the fridge, and you’ve got gorgeous little gems that add personality to your pie.

Step 2: Make or Roll Out Your Pie Crust

Whether you’re making my homemade pie dough or using your favorite store-bought crust, roll it out into a 12-inch circle for this 9-inch deep-dish pan. I find turning the dough every few rolls prevents sticking and keeps the crust even. Gently press it into your dish and fold any overhang back inside for a nice, thick rim that holds up to the filling. Don’t skip brushing those edges with egg wash—it helps create a gorgeous golden color.

Step 3: Par-Bake the Pie Crust

Line the crust with parchment and fill with pie weights or dried beans—this is a must to prevent sogginess under that custardy filling. Par-bake it for about 10 minutes, then remove the weights and bake another 7-8 minutes until the bottom starts to brown just a bit. This step helps keep the crust crisp and beautiful.

Step 4: Whisk Together the Pumpkin Pie Filling

Mix pumpkin puree with eggs and brown sugar first, then whisk in cornstarch, salt, spices, heavy cream, and milk. I love how quickly the warm autumn spice scent fills the kitchen at this point—it’s like cozy happiness in a bowl. Whisk vigorously so the filling is smooth and well combined, which helps it bake evenly.

Step 5: Pour, Bake, and Protect the Edges

Pour your luscious filling into the warm crust, filling it about three-quarters full. Pop it in a 375°F oven for 55-60 minutes. About 25 minutes in, shield the edges with foil or a pie shield to prevent overbrowning—this little trick keeps the crust perfect. You’ll know it’s done when the center jiggles slightly but isn’t watery; that tiny wobble means it’s set just right.

Step 6: Cool and Decorate

Once baked, transfer the pie to a wire rack and let it cool completely—at least three hours. Patience here really pays off because cooling lets the filling firm up for clean slices. When cool, artfully arrange sugared cranberries and any decorative pie crust leaves you made. I love finishing with a dollop of lightly whipped cream right before serving.

How to Serve Pumpkin Pie Recipe with Sugared Cranberries Recipe

Garnishes

I always finish with a handful of those glittering sugared cranberries—they add texture, bright flavor, and festive charm. Sometimes, I’ll tuck in a few fresh mint leaves or sprinkle a bit of cinnamon sugar on top for extra warmth. A soft swirl of whipped cream is the finishing touch I can’t resist.

Side Dishes

This pie pairs beautifully with simple coffee or chai for a cozy afternoon, or alongside savory sides like roasted turkey or glazed carrots for your holiday meal. I also love serving it with vanilla ice cream and candied pecans for an indulgent treat.

Creative Ways to Present

For a festive twist, I’ve placed mini versions of this pie in ramekins topped with a single sugared cranberry. It’s darling for intimate gatherings or gifts. Another favorite is arranging sugared cranberries in festive patterns on top, or using pie crust leaves stamped with little patterns to add a personal touch.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pie wrapped tightly with plastic wrap and then a loose layer of foil in the fridge—it stays fresh and moist up to five days. The sugared cranberries keep in their container separately in the fridge, which means they’re great for decorating future desserts or sneaky snacking.

Freezing

I’ve frozen pumpkin pie slices wrapped in plastic and foil before with good results—just thaw overnight in the fridge before enjoying. The sugared cranberries don’t freeze well, so it’s best to add those fresh after thawing.

Reheating

To warm up leftovers, I pop slices in a 300°F oven for about 10-15 minutes to gently reheat without drying out the crust or filling. Microwaving can make it soggy, so I avoid that whenever possible.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Pie Recipe with Sugared Cranberries Recipe turns out every time—the filling is silky and perfectly spiced, and those sugared cranberries make it feel extra special, like you just elevated a classic into a celebration-worthy dessert. Whenever I bring this pie to family dinners, it disappears fast, and I promise you’ll hear all the compliments, too. Give it a try this season and watch it become a new holiday tradition in your home.

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