Description
This classic Great Pumpkin Pie recipe features a perfectly flaky homemade pie crust filled with a spiced pumpkin custard. The pie is beautifully complemented by a topping of homemade sugared cranberries and decorative pie crust leaves, making it a stunning centerpiece for your autumn celebrations. With simple pantry ingredients and an easy-to-follow process, this recipe yields a rich, creamy pie with warming spices and a crisp, golden crust.
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)
- 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
Instructions
- Prepare Sugared Cranberries: If using sugared cranberries as garnish, start them the night before. Place fresh cranberries in a large heatproof bowl. In a medium saucepan over medium heat, combine water and 3/4 cup (150g) of sugar, stirring until dissolved. Remove from heat and let cool 5 minutes. Pour syrup over cranberries, stir, cover, and let sit for 15 minutes. Line a baking sheet with parchment or silicone mat. Using a slotted spoon, transfer berries onto sheet to dry uncovered for 1 hour. Toss them in the remaining 1/2 cup (100g) sugar, coat well, then let dry uncovered at least 1 hour or refrigerate. Store in refrigerator up to 3 days.
- Make Pie Crust: Prepare pie crust dough according to pie crust recipe or use favorite/store-bought dough. Chill dough as instructed (at least 2 hours or overnight recommended).
- Preheat Oven: Set oven to 375°F (190°C).
- Roll Out and Shape Crust: On a floured surface, roll out one disc of chilled dough into a 12-inch circle. Transfer carefully into a 9×2-inch deep pie dish. Press dough snugly into dish, fold overhang to form thick rim. Crimp edges by fork or fingers. Brush edges lightly with egg wash (1 beaten egg + 1 Tbsp milk).
- Par-Bake Crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment carefully, prick crust bottom with fork all over, then bake 7-8 minutes more until bottom just begins to brown.
- Make Pumpkin Filling: In a large bowl, whisk together pumpkin, 3 eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until fully blended.
- Fill and Bake Pie: Pour filling into warm pie crust, filling about 3/4 full. Bake in preheated oven for 55-60 minutes, covering crust edges with foil or pie shield after 25 minutes to prevent over-browning. The center should be slightly wobbly but mostly set. Check doneness starting at 50 minutes.
- Cool Pie: Transfer pie to wire rack and cool completely for at least 3 hours before serving or decorating.
- Decorate: Once cooled, garnish pie with sugared cranberries and baked pie crust leaves made from the second dough disc. Optional: serve with whipped cream.
- Store Leftovers: Cover tightly and refrigerate for up to 5 days.
Notes
- Make Ahead & Freezing: Pie freezes well up to 3 months; thaw overnight in fridge before serving. Pie dough also freezes up to 3 months.
- Sugared Cranberries: Use fresh cranberries; frozen do not coat evenly.
- Pumpkin: Canned pumpkin puree (Libby’s recommended) works best. If using fresh puree, blot to reduce moisture; bake time may increase.
- Spices: Pumpkin pie spice (1 tsp) can substitute individual spices except cinnamon, which still needs 1.5 tsp.
- Pie Crust: Pre-bake whether using homemade or store-bought dough. Graham cracker crust possible but may be messy.
- Pie Crust Leaves: Roll second dough disc thin and cut with leaf cookie cutters. Brush with egg wash, score veins, bake at 350°F (177°C) for 10 minutes until lightly browned, then cool before decorating.
- Special Tools: Mixing bowls, saucepan, baking sheets, rolling pin, pie weights, pie shield, cooling rack, silicone mats or parchment.
Nutrition
- Serving Size: 1/8 pie slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
