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The Great Pumpkin Pie Recipe

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4.2 from 8 reviews

This classic pumpkin pie features a rich, smooth, and creamy filling bursting with warm autumn spices, nestled in a flaky homemade pie crust. Perfect for holidays and special occasions, it can be beautifully decorated with sugared cranberries and pie crust leaves and served with whipped cream for an extra festive touch.

Ingredients

Sugared Cranberries (Optional)

  • 1 cup (100 g) fresh cranberries (do not use frozen)
  • ¾ cup (180 ml) water
  • 1¼ cups (250 g) granulated sugar, divided

Pumpkin Pie

  • Homemade pie dough (full recipe makes 2 crusts: 1 for the bottom and 1 for decorative leaves)
  • 1 large egg, beaten with 1 tablespoon milk, for the egg wash
  • One 15-ounce (425 g) can pumpkin purée
  • 3 large eggs
  • 1¼ cups (250 g) packed light or dark brown sugar
  • 1 tablespoon (8 g) cornstarch
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup (240 ml) heavy cream
  • ¼ cup (60 ml) milk

Instructions

  1. Prepare the Sugared Cranberries (Optional): Place cranberries in a large heatproof bowl. In a saucepan, simmer water and ¾ cup sugar until dissolved. Remove from heat, cool 5 minutes, then pour syrup over cranberries. Cover and let sit 15 minutes. Transfer cranberries to a lined baking sheet to dry uncovered for 1 hour. Toss cranberries in remaining ½ cup sugar until coated. Return to baking sheet and dry uncovered for at least 1 more hour or refrigerate. Store in refrigerator up to 3 days.
  2. Prepare the Pie Crust: Prepare or use store-bought pie dough chilled as directed. Preheat oven to 375°F (190°C).
  3. Roll Out the Chilled Pie Crust: Roll one dough disc into 12-inch circle on floured surface, transferring to 9×2-inch pie dish. Press dough snugly into dish, fold excess dough to form a thick rim, crimp edges, and brush rim with egg wash.
  4. Par-Bake the Crust: Line crust with parchment paper, add pie weights or dried beans, and bake 10 minutes. Remove weights and parchment, prick crust bottom with fork for steam vents, then bake 7–8 more minutes until bottom begins to brown.
  5. Make the Pumpkin Pie Filling: Whisk pumpkin purée, eggs, and brown sugar until smooth. Add cornstarch, salt, cinnamon, ginger, cloves, black pepper, heavy cream, and milk. Whisk until fully combined and smooth.
  6. Fill and Bake the Pie: Pour filling into warm crust, filling about three-quarters full. Bake 55–60 minutes until edges are set and center slightly wobbly. After 25 minutes, cover crust edges with foil or shield to avoid over-browning. Check doneness starting at 50 minutes.
  7. Cool and Decorate: Cool pie completely on wire rack for at least 3 hours. Decorate with sugared cranberries and pie crust leaves, if desired. Serve with whipped cream.
  8. Store Leftovers: Cover leftover pie tightly and refrigerate up to 5 days.

Notes

  • For the best texture, par-bake the crust to avoid sogginess.
  • Sugared cranberries must be prepared ahead and allowed several hours to dry.
  • Use fresh cranberries only; frozen cranberries won’t work well for sugaring.
  • If you have leftover filling, use extra pie dough to make mini pies.
  • Cool the pie completely before slicing to ensure clean cuts and proper filling set.
  • Use a pie crust shield or foil to prevent crust edges from burning during longer baking times.

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