Name: The Great Pumpkin Pie Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 5 h
Cuisine: American
Ingredients: 1 cup (100g) fresh cranberries (do not use frozen); 3/4 cup (180ml) water; 1 and 1/4 cups (250g) granulated sugar, divided; Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor); 1 large egg (for egg wash); 1 Tablespoon milk (for egg wash); 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

If you’re anything like me and pumpkin pie is a must-have on your holiday table — or anytime you want a cozy, comforting treat — then you’re going to adore The Great Pumpkin Pie Recipe. This pie has everything: a perfectly flaky crust, a rich and spiced pumpkin filling, and a little pizazz with sugared cranberries on top. Trust me, once you try this, it’ll be your go-to pumpkin pie for years to come!

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Why You’ll Love This Recipe

Balanced Flavors: The blend of warm spices with just the right touch of sweetness makes this pumpkin pie irresistible.
Flaky Homemade Crust: Making your own pie crust might sound intimidating, but it’s easier than you think and totally worth it.
Gorgeous Presentation: Sugared cranberries and pie crust leaves dress up the pie for any special occasion (or just your family dinner!).
Make-Ahead Friendly: Prep parts in advance to lighten your holiday stress and deepen the flavor.

A slice of pumpkin pie is on a white plate with a white marbled texture background. The pie has two main layers: a light golden crust at the bottom and a thick, smooth, deep orange pumpkin filling on top. The crust edge is decorated with two small, detailed leaf-shaped pieces of pie crust that are golden brown. On top of the pumpkin filling, near the crust, there are three sugared bright red cranberries. In the center of the slice, there is a swirl of white whipped cream. Next to the pie slice is a silver fork holding a small piece of the crust and filling. In the background, there is a white square bowl filled with sugared cranberries. Photo taken with an iphone --ar 2:3 --v 7 - The Great Pumpkin Pie, pumpkin pie recipe, holiday pumpkin pie, homemade pumpkin pie, easy pumpkin pie

Ingredients You’ll Need

Each ingredient in The Great Pumpkin Pie Recipe plays a key role. I love how the spices blend perfectly with the creamy pumpkin filling while the sugared cranberries add a fresh, tangy topping. Here’s a little insight into what you’ll need and why each thing works.

Flat lay of plump fresh cranberries with their vibrant deep red color and glossy texture, a smooth can of rich orange pumpkin puree opened to show its creamy inside, golden light and dark brown sugar mounded with coarse crystals visible, whole warm brown cinnamon sticks and scattered ground cinnamon powder with a soft texture, fresh nutmeg whole with its rough brown shell, fresh ginger root showing its knobby pale beige skin, bright white large eggs with a smooth matte surface, and fresh green leaves of pie crust dough rolled thin with delicate veins scored on top, all beautifully arranged in a balanced composition with contrasting colors and natural textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - The Great Pumpkin Pie, pumpkin pie recipe, holiday pumpkin pie, homemade pumpkin pie, easy pumpkin pie

Fresh Cranberries: Make sure to use fresh, not frozen, for the best sugared cranberry effect—frozen berries just don’t get that perfect sugar coating.
Cornstarch: This little star helps to thicken the filling without giving it a gummy texture.
Brown Sugar: I prefer light or dark brown sugar for that deep caramel flavor in the filling.
Ground Spices (Cinnamon, Ginger, Nutmeg, Cloves, Black Pepper): A cozy, aromatic mix that makes this pumpkin pie sing with flavor.
Heavy Cream & Milk: These keep the filling delightfully smooth and creamy, balancing richness and texture.
Homemade Pie Dough: You can definitely use store-bought, but homemade dough adds unmatched flakiness and taste.
Egg Wash (Egg + Milk): This gives your crust a stunning golden color and helps those pie crust leaves shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing The Great Pumpkin Pie Recipe depending on the occasion or what’s in my pantry. This recipe is such a great base that you can tweak it to make it even more your own.

Using Pumpkin Pie Spice: Instead of measuring all the individual spices, I sometimes use a teaspoon of pumpkin pie spice for a quick shortcut—just remember to keep the cinnamon at 1 and 1/2 teaspoons for balance.
Vegan Version: I once swapped heavy cream with coconut milk and used a flax egg instead of real eggs—while the texture changed slightly, it was surprisingly good and a great option for vegan friends.
Crust Alternatives: If you’re short on time, I’ve used a graham cracker crust instead of traditional pie dough; just be gentle when slicing as it can get crumbly but still delicious.
Extra Toppings: Beyond sugared cranberries, toasted pecans or a drizzle of caramel sauce make a fantastic finish if you want to mix things up.

How to Make The Great Pumpkin Pie Recipe

Step 1: Get a Head Start with Sugared Cranberries

Before you dive into the pie dough, start with the sugared cranberries—they’ve got to soak and dry for several hours, ideally overnight. I discovered that letting them sit in the sugar syrup means they get evenly coated and turn beautifully sparkly. Just remember to use fresh cranberries; frozen ones don’t quite work for this. Once they’re dried, toss them in plain sugar and let them dry again. They’re perfect as a garnish and just irresistible when snacking!

Step 2: Roll Out Your Perfect Pie Crust

After chilling your dough, roll it out on a lightly floured surface to about 12 inches. I find turning the dough every few rolls helps keep it even and prevents sticking. Gently press it into your 9-inch deep pie pan—you want that crust to hug the pan with no air pockets. Fold the edges over and crimp them nicely. If you’re new to crimping, don’t worry! I’ve got a handy tutorial that walks you through this step so your crust looks picture-perfect. Then, brush the edges lightly with the egg wash to get that lovely golden hue.

Step 3: Blind Bake the Crust so It’s Flawless

This step is a game changer. Par-baking the crust prevents that soggy bottom so many pumpkin pies suffer from. Simply line it with parchment paper and fill with pie weights or dried beans, then bake for 10 minutes. Remove the weights, prick the crust with a fork to vent steam, and pop it back in for another 7-8 minutes until just golden on the bottom. Your crust is now ready to hold all that luscious pumpkin filling without getting soggy!

Step 4: Whisk Up the Creamy Pumpkin Filling

Mixing that filling is honestly one of my favorite parts—the aroma of the spices hits your nose, and it instantly feels like fall. Whisk together pumpkin puree, eggs, brown sugar, and cornstarch first, then add the spices, salt, cream, and milk. Give it a vigorous whisk so everything blends smoothly. This recipe is super forgiving here, so no worries if you whisk a little too fast or slow.

Step 5: Bake with Care and Patience

Fill your par-baked crust about three-quarters full to leave space for gentle rising without spilling over. Bake at 375°F, keeping a close eye starting at 50 minutes. Once the edges start to brown, tuck them with foil or a pie shield to avoid burning. The center should be almost set but with a slight wobble—this ensures a creamy texture once cooled. This step really separates a good pumpkin pie from a great one, so take your time and enjoy the process.

Step 6: Cool and Decorate

Cooling the pie completely for at least 3 hours can be tough because the smell is intoxicating, but it’s crucial for perfect setting. Once cool, go ahead and decorate with those gorgeous sugared cranberries and your baked pie crust leaves if you made them. They add that little wow factor that makes all the difference when serving guests.

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Pro Tips for Making The Great Pumpkin Pie Recipe

Let the Filling Rest: I like to mix the filling the night before and refrigerate it—this deepens the spice flavors and makes it taste even better.
Protect Your Crust: Cover the edges after 25 minutes of baking to stop them from burning; this little trick saved many of my pies from looking overcooked.
Use a Deep Dish Pie Pan: It holds all the creamy filling perfectly and gives a nice thick slice that everyone loves.
Fresh Cranberries Are Key: Don’t substitute frozen—they don’t sugar evenly and can turn out shriveled; fresh berries absolutely make the difference.

How to Serve The Great Pumpkin Pie Recipe

Garnishes

I love serving this pie with a hefty dollop of lightly sweetened whipped cream—that creamy coolness is the perfect foil for the spiced filling. The sugared cranberries not only look stunning but add a lovely tart crunch. For extra flair, sometimes I sprinkle a bit of cinnamon over the whipped cream or add a few toasted pecans on top.

Side Dishes

When I serve pumpkin pie, I like to keep sides simple and seasonal: a warm cup of mulled cider or spiced coffee pairs beautifully. If this is part of a bigger meal, roasted root vegetables or a fresh green salad balance the richness of the pie perfectly.

Creative Ways to Present

For Thanksgiving, I’ve arranged individual mini pumpkin pies using leftover dough and filling scraps—each topped with a sugared cranberry and a tiny pie crust leaf. It’s amazing how these little pies become the star of the dessert table! You can also serve slices on pretty plates with a drizzle of caramel sauce and an extra sprinkle of nutmeg for a festive touch.

Make Ahead and Storage

Storing Leftovers

After enjoying the first slice (or two), be sure to cover the pie tightly with plastic wrap or foil and keep it in the fridge. I’ve found it stays fresh and delicious for up to 5 days—perfect for sneaking out a slice whenever that pumpkin pie craving hits.

Freezing

I’ve frozen this pumpkin pie successfully a couple of times. Wrap it tightly with plastic wrap and then foil to avoid freezer burn. It keeps beautifully for up to 3 months. When you’re ready, thaw it overnight in the fridge to preserve the texture and flavor.

Reheating

If you want a warm slice, I like to pop pie portions in a 300°F oven for 10-15 minutes. This gently warms it through without drying it out, and I think the flavors taste even richer when served just warm.

FAQs

Can I use frozen pumpkin puree for The Great Pumpkin Pie Recipe?

I recommend using canned pumpkin puree for the best consistency and flavor, such as Libby’s brand. If you want to use frozen or homemade pumpkin puree, try to blot some moisture out with paper towels before mixing the filling, and be prepared for a slightly longer baking time.
Can I skip the sugared cranberries?

Absolutely! The sugared cranberries are optional but do add a lovely tartness and beautiful sparkle. If you’re short on time, serve the pie with just whipped cream or try a sprinkle of cinnamon powder for a simple finish.
How do I know when the pie is done baking?

The edges should look set and the center will have a slight wobble—this is perfect. The pie continues to firm up as it cools, so avoid overbaking to keep that creamy texture.
Can I make the pie crust ahead of time?

Yes! Pie crust dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Just bring it back to a workable temperature before rolling out.

Final Thoughts

Honestly, The Great Pumpkin Pie Recipe is one of those comforting classics I always come back to because it just works—rich, spiced, creamy, with a crust that’s flaky and tender. I love how the sugared cranberries add a bit of wow-factor without much extra fuss. If you’re looking for a show-stopping pumpkin pie that’s as rewarding to make as it is to eat, this one’s for you. Give it a try this season or anytime you want a little pumpkin magic in your life—you won’t regret it.