Description

This Great Pumpkin Pie Recipe delivers a rich, smooth, and flavorful dessert that is perfect for the fall season. Featuring a homemade buttery pie crust filled with a spiced pumpkin custard, it is complemented by optional sugared cranberries and decorative pie crust leaves. The pie is baked to perfection with a tender, creamy filling and a golden, flaky crust, ideal for holiday celebrations or cozy family gatherings.

Ingredients

Scale

Sugared Cranberries

1 cup (100g) fresh cranberries (do not use frozen)
3/4 cup (180ml) water
3/4 cup (150g) granulated sugar for syrup
1/2 cup (100g) granulated sugar for coating

Pie Crust

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

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: If decorating with sugared cranberries, begin the night before. Place fresh cranberries in a heatproof bowl. In a saucepan over medium heat, bring water and 3/4 cup sugar to a simmer, whisking until dissolved. Let cool for 5 minutes, then pour over cranberries and stir. Cover and let stand 15 minutes. Use a slotted spoon to transfer cranberries to a parchment-lined baking sheet and dry uncovered for 1 hour. Toss cranberries in remaining 1/2 cup sugar to coat, place back on parchment-lined sheet, and dry for at least 1 hour or refrigerate. Store in the refrigerator up to 3 days.
Make Pie Crust: Follow the recipe instructions or your preferred method for making homemade pie dough. Use one disc for the pie bottom and reserve the other for decorative leaves.
Preheat Oven: Heat oven to 375°F (190°C).
Roll Out Dough: On a floured surface, roll one disc into a 12-inch circle, turning frequently. Fit dough into a 9×2 inch deep pie dish, pressing to fit and forming a thick rim. Crimp edges with fork or fingers, then brush edges lightly with egg wash.
Par-bake Crust: Line crust with crumpled parchment paper, fill with pie weights or dried beans evenly distributed. Bake for 10 minutes. Remove weights and parchment, prick bottom with fork, and bake an additional 7-8 minutes until bottom is just starting to brown.
Prepare Filling: In a large bowl, 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.
Fill Pie and Bake: Pour filling into warm crust, filling about 3/4 full. Use any leftover filling for mini pies if desired. Bake 55-60 minutes until center is almost set but slightly wobbly. After 25 minutes, shield edges with foil or a pie crust shield to prevent over-browning. Check at 50, 55, and 60 minutes.
Cool Pie: Transfer pie to a wire rack and cool completely for at least 3 hours before decorating.
Decorate and Serve: Garnish with sugared cranberries and decorative pie crust leaves. Serve with whipped cream if desired.
Storage: Cover leftovers tightly and refrigerate up to 5 days.

Notes

This pumpkin pie recipe is rich, smooth, and bursting with fall spices, my personal favorite.
The pie crust leaves are decorative and optional; you can omit them and only make one crust if desired.
Sugared cranberries add a festive touch but can be left off if preferred.
Use deep dish pie dishes for optimal filling proportions.
Par-baking the crust ensures a crisp bottom and prevents sogginess.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 360
Sugar: 30g
Sodium: 190mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 110mg